Romertopf Lasagne
Lasagne is the crowned champion of comfort food in our home. Most special occasions in winter months call for the hearty and impressive Romertopf Lasagne. Served with homemade bread and salad, maybe a big Zinfandel alongside. It’s one of my all time favorite meals and good for leftovers as well. We’ve passed this along to many friends and family over the years, hopefully they’ve enjoyed making it in their kitchens.
This is great to make for a crowd and the oven time gives you time to finish side dishes (or your hair and makeup). I’ve made this with friends, it’s a great multi cook activity for a girls weekend. I’ve also divided into multiple disposable pans to stock a friend’s freezer for easy meals.
I highly recommend using a Romertopf Clay Pot for making this dish, the seasoned pot and internal steam work magic. You can use a 9×13 pan (or two then put one in the freezer for later!). Just be sure to put a sheet pan underneath for possible boil overs. It’s a versatile recipe, you can switch up the meat and cheeses as you wish. Another great option is to sneak some spinach into the sauce, you can boost the nutrients and it doesn’t change the overall flavor or texture of the sauce. And, if you’re feeling really creative, make your own pasta sheets! It’s so easy and fun!
Romertopf Lasagne
Equipment
- Romertopf Clay Pot
Ingredients
Ingredients
Sauce:
- 1 lb. ground beef
- 1 lb. Italian sausage
- 6 large mushrooms sliced
- 1 large onion chopped
- 1 T olive oil
- 2 T butter
- 2 – 8oz cans tomato sauce
- Equal amt. water
- 5 cloves garlic crushed
- ¼ cup dry white vermouth
- 2 tbsp Marsala or Madeira wine
- ¼ cup pine nuts
- 2 tsp. salt
- 1 tsp. pepper
- 1 ½ tsp. dried oregano
- 1 tbsp dried basil
- 1 tsp Italian seasoning blend
- ½ cup chopped ripe olives
Lasagne:
- ½ lb. lasagne noodles
- Olive oil
Mix together:
- 1 cup ricotta cheese low fat or skim is fine
- ½ lb. sharp cheddar cheese grated
- 1 cup sour cream
For top:
- ½ cup freshly grated parmesan cheese
Instructions
Directions
- If using a clay pot, soak in cold water while preparing sauce.
- Start with the sauce. In a large frying pan sauté the meat in olive oil until it loses its raw, red color then remove from pan and set aside. In the same pan sauté the sliced mushrooms and chopped onion in butter until transparent. Return meat to pan and add all other sauce ingredients, cover. Simmer for 20 minutes.
- Boil noodles according to package directions (optional, I don’t pre-cook noodles) drain and set aside. Coat pre-soaked clay pot with olive oil or grease standard baking dish then add alternate layers of lasagne, sauce, and cheese mixture. When all these ingredients have been used up sprinkle the top with Parmesan cheese.
- Place clay pot in cold oven and set oven temp for 480, cook for 45 minutes or until done.
OR
- Tightly wrap the top of your baking dish with foil and place on a sheet pan in case of boil over. Place in preheated 375 degree oven and cook for 45 minutes, check for melty-ness. Uncover and cook for 10-15 minutes until the top is golden and bubbly.
