Shepherd's Pancetta and Cheese Lasagna
Make this lasagna on a bleak winter day, when everyone is pining for spring. You'll forget about the dreary weather the minute these aromas fill your house.
INGREDIENTS | SERVES 8 to 10
- 12 lasagna noodles
- 3 tablespoons extra-virgin olive oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- ½ pound pancetta, chopped into small cubes
- 4 large zucchini, chopped into small cubes
- 4 cups Easy Fresh Tomato Sauce
- 2 cups fresh ricotta
- ½ cup fresh goat cheese, crumbled
- 1 cup Pecorino Stagianato, coarsely grated
- 1 large egg, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound fresh mozzarella, thinly sliced
- ¼ cup Parmigiano-Reggiano, finely grated
Heat a large, heavy pot of boiling water and cook lasagna noodles for 8–11 minutes until just done. Rinse, drain, coat with 1 tablespoon olive oil and set aside.
Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil, add chopped onions, and sauté until soft and almost translucent. Add garlic and sauté a few minutes more until aromas are blended, then add chopped pancetta and sauté until pancetta is cooked through. Drain on paper towels, then return to pan, add zucchini, sauté for 10 minutes, and then add 4 cups of Easy Fresh Tomato Sauce.
In a small bowl, combine ricotta, goat cheese, grated Pecorino Stagionato, egg, salt, and pepper.
Heat oven to 375°F. In a 9" × 13" greased baking dish, layer noodles, mozzarella slices, cheese and egg mixture, and pancetta, zucchini, and tomato sauce mixture. Repeat, and then sprinkle with grated Parmigiano-Reggiano.
Bake for 30–45 minutes, until lasagna is browned and bubbly.