CTV Recipes
Search Recipes
Stefano Faita's family-favourite holiday lasagna
Lasagna is the perfect hearty and warm meal you'll want to share with family and friends. Chef Stefano Faita shows us how to make this holiday lasagna by using his very own sauce! It retails for only $5.99 is the perfect way to add some extra flavour.
SERVES
4
TO
6
Ingredients
Lasagna
- 1/2 pounds (250 grams) dry lasagna sheets
Meatballs
- 7 ounces (200 grams) ground beef
- 1 large egg
- 2 tablespoons (30 millilitres) finely chopped Italian parsley
- 1/3 cup (78 millilitres) grated Parmigiano Reggiano
- 1/3 cup (78 millilitres) breadcrumbs
- 3 tablespoons (45 millilitres) whole milk
- 2 tablespoons (30 millilitres) extra virgin olive oil
- Salt
Sauce
- 1 jar Stefano Faita Tomato Basil sauce
Assembly
- 1/2 cup (250 millilitres) grated Parmigiano Reggiano
- 4 hard boiled eggs
- 9 ounces (225 grams) grated low moisture mozzarella
Directions
Preparation
- In a bowl mix all ingredients for the meatballs. Shape the meatballs to approximately the size of an olive. Coat your hands with just enough oil to facilitate balling the tiny meatballs.
- Line up the meatballs on a parchment covered cookie sheet and roast in a 425 degrees Fahrenheit oven for approximately 10 minutes. Once cooked let them cool down to room temperature and set aside (meatballs can definitely be made two days in advance and kept refrigerated).
- Cook (boil) lasagna sheets following the instructions on the package. Not more than four sheets at a time.
- Once cooked, remove the sheets and cool in a bowl that you previously added ice cubes and water. Piece by piece remove and dry each sheet on a clean kitchen towel and proceed.
Lasagna
- Generously butter a 20 x 28 centimetres (8 x 11 inches) casserole dish. Open up the Stefano Faita sauce and put just enough tomato sauce to coat the bottom of the dish. Add lasagna sheets two per layer and add your chopped eggs, mozzarella, Parmigiano Reggiano and meatballs. Repeat until casserole dish is fully topped off (approximately six layers).
- Top layer will be tomato sauce, chopped eggs, both cheeses (this lasagna can be made two days in advance)
- Bake 350 degrees Fahrenheit for 30 minutes or until the lasagna is bubbly golden brown.
- You can also make ahead and freeze it wrapped in cling film. To serve remove from freezer 30 minutes ahead and let thaw out on kitchen counter. Bake 300 degrees Fahrenheit for one hour .
