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Le Marche Lasagna

This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

  • Servings: 6
Le Marche Lasagna

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Bechamel Sauce

Directions

  1. Place porchini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.

  2. Drain mushrooms, reserving liquid if desired, for a more pronounced mushroom flavor. Strain liquid through a fine mesh sieve and set aside, if using. Chop mushrooms and set aside.

  3. Using a piece of kitchen twine, tie together bay leaf, rosemary, and thyme; set aside.

  4. Melt 12 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute for 4 minutes, or until golden brown. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft, about 10 minutes, making sure vegetables do not brown. Reduce heat to medium-low, add tomato paste, and cook, stirring occasionally, for 2 minutes.

  5. In a large skillet over medium-high heat melt 12 tablespoons butter with 2 tablespoons olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to colander and to drain off excess fat. Discard fat in skillet; set skillet aside. Transfer pork to saucepan with skillet; set aside.

  6. Set skillet over medium heat. Add Marsala and bring to a boil, stirring with a wooden spoon or spatula, scraping up all the browned bits from the bottom of the pan. Pour Marsala over pork and vegetables. Place saucepan over medium-high heat and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third. Add mushroom liquid, chicken stock, and cloves; stir to combine. Add herb bundle and push down to submerge in liquid. Partially cover saucepan and continue to let simmer for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.

  7. Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Add porcini and white mushrooms and cook, stirring, until white mushrooms are soft and slightly golden, about 5 minutes. Fold mushrooms into pork mixture; set aside.

  8. Preheat oven to 350 degrees with rack in the center.

  9. Melt remaining 2 tablespoons butter. Brush a 9-by-13-inch baking dish with melted butter. Top with pasta to cover. Sprinkle a generous 1/3 cup cheese over pasta. Ladle or spoon some of the pork mixture over cheese, spreading evenly with the back of ladle or spoon. Top with 1/2 cup bechamel sauce. Repeat process with remaining pasta, cheese, pork mixture, and bechamel sauce, keeping in mind you may not need to use all the pork mixture, and finishing with pasta. Top final layer of pasta with bechamel sauce and sprinkle with cheese.

  10. Transfer baking dish to a baking sheet and bake until sauce is bubbly, about 25 minutes. Increase heat to 400 degrees and continue baking until crisp on top, about 5 minutes more. Remove from oven and let stand 20 minutes.

  11. Cut lasagna into squares and serve immediately.

Reviews (19)

  • hiah 8 Dec, 2008

    Delicious- well worth all the steps. I couldn't get pork shoulder, so I substituted ground pork- which rendered a lot of fat, so I blotted and drained the browned pork twice. I didn't use as much chicken stock for either the filling or the bechamel sauce.
    A nice alternative to the "usual" heavy ricotta-meatball red sauce lasagna.

  • barbara_sa 1 Jul, 2008

    I cooked this dish last night,i used button mushrooms however but it was delicious. Here in south africa we dont get porchini mushrooms very easily. Thankyou for such wonderful recipes this site is amazing!!

  • SashaCanadian 28 Jun, 2008

    a meatless version with less fat would be appreciated. diabetics like me have to be very careful with our food intake.

  • kickypants 27 Jun, 2008

    After 1 1/2 cups of butter I'd be scheduling myself for surgery...both lipo and to unclog the heart!
    Does sound yummy though.

  • nulo77 6 May, 2008

    This looks amazing!! Does anyone have any suggestions for substituting the pork in this recipe?

  • alettang 11 Mar, 2008

    I enjoyed these comments since my husband was born in the Marche region and lived much of his life in Italy. Yes, this is a wonderful recipe, and in the true Italian tradition does not concern itself with the time spent preparing the dish. It is all about family and making memories in la cucina! It is a more pricey version since many of the ingredients are more costly here in the US. We make a homemade lasagna very similar every Christmas, it is delicious to be sure!

  • bonniesgirl 9 Mar, 2008

    Does anyone happen to know what ever happened to Wes and Angie?

  • bonniesgirl 9 Mar, 2008

    Yes, this recipe does seem complex, but how does it actually taste?

  • marylantz 8 Mar, 2008

    My daughter and I had to wait until Saturday to attempt this behemoth of a recipe. Experienced cooks, we're not afraid of complexity or time consuming techniques. But this was at least an 8 hour lasagna from start to finish! The most misleading part of the recipe was the condensing of the bechamel sauce, which, after nearly two hours, was nowhere near 4 cups. Why not give an estimate of the reduction time (like for the ragu)? It was also about a $95 recipe, considering we like to buy locally.

  • giovan 8 Mar, 2008

    Bravo Fabio! Deleightful.
    Crude peasant sauce. That's what most Americans want. That's not how it's presented in the south.Pasta is not covered with an abundance of sauce or ragu.
    Italians do not eat that way. Best lasanga I had was in Pesaro in le Marche. Very light.I don't think that Fabio meant traditional southern lasagna.As far as northern cuisine,that's a matter of opinion.I like other cuisines just as well.. It's all good.Buon appettio eveyone.

  • gmoney89 6 Mar, 2008

    What did the chef add at the end? Truffle?

  • Reynaldo 21 Jan, 2008

    This was a great dish to make with friends. Some of us working on the noodles, some on the filling, some on the sauce and other prep, and all of us tasting some freat Italian wines. This was really Italian soul food, unpretentious and relying on the combination of traditional ingredients to deliver a wonderful rich flavor. I know we probably botched this recipe with so many different people working on it, but somehow it turned out great so no one realy cared.

  • unclemo 19 Jan, 2008

    Amalfitani....with crude language like that,I rest my case!

  • smoothness 17 Jan, 2008

    lasagnas are actually better-tasting the day after they've been cooked for the first time, after spending the night in the fridge. and this way they don't fall apart when you serve them, like what happened to Fabio at the end of the second video. just bake the lasagne and omit about 15 minutes from baking time (do not top with cheese as we don't want it to burn later. the day after, just reheat the lasagne for about 40 mins in the oven, and top with parmesean in last 15 mins.

  • s51163 17 Jan, 2008

    I had a HUGE bowl of cooked ingredients left after I created this 9x13 dish. The ingredients are on the pricy side but, I loved the final product and will trim down the amounts the next time I create this delicious dish.

  • amalfitani 17 Jan, 2008

    unclemo is full of crap...some of the best food in Italy is cooked in the south...he is just projecting the age old battle between the North and the South...it is pure bigotry...

  • unclemo 16 Jan, 2008

    The greatest tragedy in Italian Cuisine in the US is the acceptance of the crude peasant cuisine of the south with excessive red sauce and multiple cheeses as true Italian cuisine,thus neglecting the many other regional cuisines especially the sophisticated succulent Northern cuisine as typified by Emillia Romana and the capital of Italian cuisine,Bologna.I too use Marcella Hazan as my guide.So I was really excited by Chef Trabocchi's recipe(will have substitute some...do not eat pork products)

  • susanparran 16 Jan, 2008

    Nice! I've been looking for a creative and rich Italian recipe for lasagna that uses bechamel instead of ricotta and mozz. My Marcella Hazan recipe uses bechamel, though more traditional than this. I wonder: Can use the black truffles in a jar that I have on hand, instead of the fresh grating that was used on the show's version? Apart from being too pricey, I have only ever used the lesser-expensive truffle oil before, and with varying success. Suggestions anyone?

  • AdaBuono 15 Jan, 2008

    Is this a joke? Good mozzarella and ricotta cheese is already difficult to find and affordable. To make a traditional lasagna of the southern region of Italy, you don't use 6 cups of Marsala and 9 oz. of Prosciutto. Martha this can't possibly be a recipe for the majority of your audience, not to mention the majority of those living in Le Marche.

    PS I'm Italian, by birth!

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