Lasagne di Maiale

Sometimes, you just need to make more than 2 portions - or eat double portions. This is one of those times! Ground pork, pancetta and cream sauce between layers of fresh pasta.

Ingredients

2 tablespoons + 1 1/2 teaspoons salt 

3 fresh 7”x7” pasta sheets 

Nonstick cooking spray 

4 cups milk 

1/2 cup butter 

1/2 cup all purpose flour 

1/2 teaspoon ground nutmeg 

1/2 teaspoon white pepper 

1/2 cup olive oil 

1 pound ground pork 

4 ounces pancetta 

1 tablespoon chopped fresh rosemary 

1 tablespoon ground sage 

2 garlic cloves, smashed 

1/4 cup minced carrot 

1/2 cup minced onion 

1/4 cup minced celery 

1/2 teaspoon black pepper 

1/2 cup grated Parmesan 

Chopped Italian parsley, for garnish

Instructions

1. Boil a gallon of water in a large pot. Season water with 2 tablespoons of salt. Cook the pasta sheets, one at a time, for 2 minutes each. Carefully, lay the parboiled pasta sheets on a lightly greased cooling rack over a baking sheet to drain.

2. Lightly spray each parboiled pasta sheet with a little nonstick cooking spray. Sprinkle each pasta sheet with 2 tablespoons of Parmesan.     

3. Warm the milk in a pot over low heat. 

4. In another pot, melt the butter over medium heat. Once melted, add the flour and whisk for 1 minute. Slowly add the warm milk and continue whisking. Season with nutmeg, 1/2 teaspoon salt and white pepper. Cook, stirring often, for 2-3 minutes. Remove sauce from the heat. 

5. Heat 1/4 cup of olive oil in a skillet over medium high heat. Add the pork, pancetta, rosemary, sage and garlic. Cook until the pork is browned, about 10 minutes. Transfer pork to a paper towel-lined bowl to drain any accumulated fat. Discard the garlic. 

6. Add remaining olive oil to the warm skillet and add the carrot, onion and celery. Cook over medium heat for 8-10 minutes, until tender. 

7. Transfer the pork mixture and the vegetables to the bowl of a food processor. Pulse 5-6 times to make a course mixture. Transfer mixture to a large bowl. Add 1 cup of the cream sauce, black pepper and the remaining teaspoon of salt. Mix well. 

8. Preheat oven to 350F. 

9. Apply a thin layer of cooking spray to an 8x8-inch baking dish. Pour 1/2 cup of cream sauce in the bottom of the dish and spread in an even layer. Place one pasta sheet over the cream sauce, followed by half of the meat mixture. Pour a half cup of cream sauce over the meat.

10. Repeat one more layer in the same order: pasta, meat and cream sauce.

11. Top with the third pasta sheet, followed by the rest of the cream sauce. Sprinkle remaining Parmesan on top and bake for 25 minutes, until the top begins to turn golden.    

12. Cool for 10 minutes; serve with a sprinkle of chopped parsley.

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Lasagne di Maiale

Yield: 4

Author: Dink Cuisine

Prep time: 15 MinCook time: 55 MinInactive time: 10 MinTotal time: 1 H & 20 M

Sometimes, you just need to make more than 2 portions - or eat double portions. This is one of those times!

Ingredients

• 2 tablespoons + 1 1/2 teaspoons salt
• 3 fresh 7”x7” pasta sheets
• Nonstick cooking spray
• 4 cups milk
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon white pepper
• 1/2 cup olive oil
• 1 pound ground pork
• 4 ounces pancetta
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon ground sage
• 2 garlic cloves, smashed
• 1/4 cup minced carrot
• 1/2 cup minced onion
• 1/4 cup minced celery
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan
• Chopped Italian parsley, for garnish

Instructions

1. Boil a gallon of water in a large pot. Season water with 2 tablespoons of salt. Cook the pasta sheets, one at a time, for 2 minutes each. Carefully, lay the parboiled pasta sheets on a lightly greased cooling rack over a baking sheet to drain.
2. Lightly spray each parboiled pasta sheet with a little nonstick cooking spray. Sprinkle each pasta sheet with 2 tablespoons of Parmesan.
3. Warm the milk in a pot over low heat.
4. In another pot, melt the butter over medium heat. Once melted, add the flour and whisk for 1 minute. Slowly add the warm milk and continue whisking. Season with nutmeg, 1/2 teaspoon salt and white pepper. Cook, stirring often, for 2-3 minutes. Remove sauce from the heat.
5. Heat 1/4 cup of olive oil in a skillet over medium high heat. Add the pork, pancetta, rosemary, sage and garlic. Cook until the pork is browned, about 10 minutes. Transfer pork to a paper towel-lined bowl to drain any accumulated fat. Discard the garlic.
6. Add remaining olive oil to the warm skillet and add the carrot, onion and celery. Cook over medium heat for 8-10 minutes, until tender.
7. Transfer the pork mixture and the vegetables to the bowl of a food processor. Pulse 5-6 times to make a course mixture. Transfer mixture to a large bowl. Add 1 cup of the cream sauce, black pepper and the remaining teaspoon of salt. Mix well.
8. Preheat oven to 350F.
9. Apply a thin layer of cooking spray to an 8x8-inch baking dish. Pour 1/2 cup of cream sauce in the bottom of the dish and spread in an even layer. Place one pasta sheet over the cream sauce, followed by half of the meat mixture. Pour a half cup of cream sauce over the meat.
10. Repeat one more layer in the same order: pasta, meat and cream sauce.
11. Top with the third pasta sheet, followed by the rest of the cream sauce. Sprinkle remaining Parmesan on top and bake for 25 minutes, until the top begins to turn golden.
12. Cool for 10 minutes; serve with a sprinkle of chopped parsley.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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