Lasagna with Hamburger, Eggplant | Harissa

Lasagna with Hamburger, Eggplant | Harissa

Ingredients:   


Marinara Sauce 
 Large number 10 can of canned San Marzano tomatoes (DOP Certified) 
 4 Tablesoons of harissa 
 4 Sprigs of fresh thyme 
 5 Sprigs of Italian parsley with stems 
 4 Springs of basil 
 1 Small red onion chopped 
 1 small can of anchovies in oil 
 10 Cloves of garlic 
 4 Cups of grated Parmesan cheese 
 4 Cups of grated Pecorino Romano cheese 
 1 cup of olive oil 
 1 Teaspoon of ground black pepper 
 1 Teaspoon of sea salt   
 4 Medium size eggplants sliced into half inch slices. Then deep fried. 
 2 boxes of lasagna pasta sheets   
 3 lbs of hamburger 
 1 small red onion grated 
 1 cup of chopped parsley 
 3 cloves of garlic chopped 
 1 tablespoon of Harissa 
 2 teaspoons of Pimenton De La Vera or sweet Paprika 
 1 cup of olive oil   
 
Directions:   
 
 To make the marinara, pour the olive oil in a large pot, add the anchovies and the oil of the anchovies. Let the anchovies dissolve then add the onions, and the garlic, cook until translucent. Then add the canned tomatoes, the parsley whole, the thyme, the basil, the Harissa, the salt and pepper. Let cook on medium heat for a couple of hours or until all the tomatoes are soft. Put through a hand cranked food mill and set aside. To make the hamburger, pour the olive oil in a pan, add the onions and garlic and cook until soft. Add the hamburger, the paprika, the parsley, the Harissa and cook until it is the consistency of Bolognese. Add two cups of the marinara sauce and cook of another 5 minutes. To make the eggplant, just deep fry it in canola oil until golden brown and set aside.   Assembly of the Lasagna: In a roasting pan pour two ladels full of marinara sauce, layer the sheets of pasta to cover the whole pan. Add some more marinara sauce to cover the pasta. Add the eggplant and cove r the whole pan, sprinkle some chopped basil, chopped parsley and the pecorino and the Parmesan and then pour more marinara sauce. Keep repeating the same steps until all the pasta is used. Then top off with marinara sauce and the rest of the cheeses to cover the whole pan. Bake in a 375 degrees oven for about an hour and a half. This serves about twelve people. Bon Appetit !
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