Holiday Havarti Lasagna

preparation

To make the soffritto, add the mirepoix mix to a food processor and pulse until broken down into fine pieces, but do not purée. Transfer to a bowl and set aside.

To make the pestata, add the bacon and garlic to the same food processor and pulse until broken down into fine pieces.

In a large pot over medium heat, add the pestata mixture and cook, stirring occasionally until the bacon renders, 4-5 minutes. Then add the soffritto and season with salt and pepper. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. Once browned, push the pestata & soffritto mixture to the outer edges of the pot.

Add the ground beef and sausage to the pot, season with salt and pepper, and brown the meat, breaking it up with a wooden spoon as it cooks. Cook until browned completely, 8-10 minutes.

Add the tomato paste, stirring to coat the meat & soffritto mixture. Cook for 2-3 minutes to brown. Then, increase the heat to medium-high and add the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture.

Add the rosemary, thyme, bay leaves, and parmesan rind along with the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer. Lower the heat to medium-low and simmer for 1-2 hours, stirring occasionally. Remove from the heat and stir in the heavy cream and parmesan. Taste and season with salt and pepper as desired. Set aside or store in the refrigerator for up to 5 days.

Meanwhile, to make the basil pesto ricotta, add the ricotta, pesto, parmesan, eggs, salt, and pepper to a medium bowl and stir to combine. Set aside or store in the refrigerator for up to 3 days.

To assemble the lasagna, first spray a large piece of foil with nonstick cooking spray & set aside. Then, spray a 9×13 pan with nonstick cooking spray. Spread about 1 cup of the bolognese sauce into the baking dish, spreading it out to evenly coat the bottom. Next, arrange the lasagna noodles into one even layer, being sure to cover the entire dish (break the noodles to make them fit as needed). Then spread half of the remaining bolognese over the noodles in an even layer. Sprinkle with 4 oz Castello Aged Havarti Cheese. Add another layer of lasagna noodles and top that with half of the basil pesto ricotta, spreading into an even layer. Sprinkle with 4 oz Castello Aged Havarti Cheese. Repeat these layers to create 4 alternating layers as follows: lasagna-bolognese-cheese-lasagna-basil pesto ricotta-cheese. The top layer of cheese should be extra cheesy, using about 8 oz of Castello Aged Havarti.

Top with the prepared foil and transfer to the refrigerator to rest for at least 12 hours before baking to help the layers solidify.

When ready to bake, preheat the oven to 375 degrees F. Remove the lasagna from the refrigerator, & set the baking dish on a large rimmed baking sheet. Bake the lasagna for 60 minutes, carefully removing the foil from the baking dish in the last 10 minutes of baking to brown the top. Use the broiler in the last few minutes to brown as desired.

Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing. Top with crushed red pepper flakes, freshly grated parmesan, and fresh basil leaves and enjoy!