This was what I was telling you about in the Roman Lasagna post. Initially I made them because I had leftover everything, except Bechamel (which is easy enough to make more of). However, these handy little lasagnas were so delicious, I think next time I’ll just make them!
This recipe is quite similar to the lasagna itself, but tastes surprisingly different.
- 1 tbsp flour
- 1 tbsp butter
- 8 ounces milk
- 1/8 teaspoon freshly grated nutmeg
- salt and pepper to taste
- 2 eggs
- 5 cups ricotta cheese
- 1/2 cup cream cheese
- 1/2 lbs ground beef
- 2 cloves garlic, minced (I like my food really garlic-y)
- 1 shallot diced
- 1 tbsp dried basil
- 1 tbsp oregano
- 1 tsp red chilli flakes
- 6 ounce can tomato paste
- 1/4 cup red wine (my favourite part)
- 12 ounce can diced tomatoes
- 1 tbsp brown sugar
- 1/2 pound of lasagna noodles
- 1/2 cup fresh parmesan cheese
- 1/2 pound mozzarella, thinly sliced
Bechamel: Place butter and flour in a saucepan over medium heat and combine until thick paste. Slowly stir in the milk and cook until the mixture comes to a boil and thickens. Add the nutmeg, stir and remove from the heat. Salt & pepper to taste, set aside.
Beat the three eggs, whisk in ricotto and cream cheese, and continue mixing until it is fairly smooth. Set aside.
Heat olive oil in heavy skillet over medium heat, sautee onion, garlic, chillis and herbs until fragrant and soft. Remove the sausage from the casing, crumble it and ground beef in with onion. Cook until meat browned. Salt and pepper to taste. Drain meat mixture in a colander and set aside.
In the same skillet, add the tomato paste and cook it over med heat until it starts to caramelise, about 5 minutes (key step for the delicious flavour!). Add red wine to deglaze the pan.
Add tomatoes to skillet. (I would recommend using whole, fresh tomatoes to avoid fillers or additives sometimes found in canned tomatoes. If using fresh tomatoes, dice and then squish tomatoes into the pan with your hands.) Stir in brown sugar, salt and pepper to taste, simmer for 5 minutes. Stir in meat mixture to tomato sauce and simmer for further 5 minutes. Set aside to cool.
Boil pasta until pliable, then cut each sheet in half. Spray muffin tin with non-stick oil and then scrunch the pasta into a cup shape in each hole. Feel free to get creative here, and they don’t need to be perfect. If one just isn’t coming together properly, and has a huge gap, cut a bit of another piece of pasta off and fill it in.
Spoon the ricotta/egg mixture onto the noodles, followed by meat sauce, Bechamel, and a slice of mozzarella (freezing mozzarella for a half hour will make it easy to slice), and then sprinkle with parmesan. The amount you put into each lasagna bomb will depend on how big you’ve made them. I spooned one tablespoon ricotta mix, one Bechamel and two meat sauce per bomb (using that rough ratio will be safe).
Bake at 325 degrees, for about 30 minutes, or until cheese on top is golden and bubbly. Enjoy!
Wine Pairing: My suggestion as a pairing for this dish would be a Spanish Tempranillo, a dry red that lets the food do the talking.