Claudia's Sullivan Street Lasagna

Claudia's Sullivan Street Lasagna

Claudia Crespo

Claudia's Lasagna Recipe. I made up this recipe one day and have perfected it to be what I think of as the best lasagna out there. I love this recipe because you can make it very easily OR, if you're like me, you'll make the prepping part of the lasagna last all day. Making this lasagna is seriously a whole day for me (but is still fairly easy to speed up). I live in SoHo in NYC. There are all of these old Italian cheese, pasta and meat shops all over the place! It's such a great local way to get all of my ingredients and keep SoHo charming. So- I want everyone to know how to make this delicious meal!

Servings 5

For Meat Filling:
In a skillet over medium heat, cook the Italian sausage (casings removed), making sure to break it up into crumbles. Add the 1/4 of onion and a pinch of crushed red pepper flakes. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease. You can remove the garlic now- its just for flavoring and will overpower the lasagna.

For Veggie Filling:
Roast eggplant for lasagna:
Rub eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets.  Bake for 12 minutes and turn them over halfway.

Tomato Sauce:
Remove tomatoes from can and cut the tomatoes open-place them on a baking sheet cut side up. Keep the juice from the can. Add a few cloves of garlic into your pan and heat on 350 for about 1 hour. Note: Your house will start smelling delicious. When they're done roasting, take everything out and throw it in a blender. Just pulse it so its not liquidy- you want a nice chunky sauce for your lasagna. Careful, its hot. I always add a few fresh tomatoes just for fun but thats optional. Now throw your sauce on the stove in a big pot and start making magic! Add the wine, stir, add some spiced, stir, all to taste.
Make it the way you like it. I like mine extra thyme-y.

Ricotta/Spinach Filling:
Cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain. When its not too hot, coarsely chop it.  Stir together ricotta, basil, oregano, nutmeg, 1/2 cup mozzarella, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well. Sprinkle oregano on top.

Layer it like this:
One half of the pan should look like this: 1) a few good dollops of sauce, 2) lasagna noodles, 3) lasagna filling, 4) layer of noodles, 5) tomato sauce and a little mozzarella cheese, 6) sausage, 7) layer of noodles, 8) lasagna filling, 9) layer of noodles, 10) tomato sauce, 11) mozz cheese on top. The other side should be the same expect substitute eggplant for meat.

 Not difficult.


Thermador Recipe - Claudia's Sullivan Street Lasagna