A Tale of Two Lasagna

In the heart of our family's culinary treasury, there exists a chapter shrouded in secrecy – the legend of "Cento Foglie" or "One Hundred Leaves" lasagna. A recipe so clandestine that sharing it feels like walking a tightrope, with the entire website poised for potential collapse if Mom disapproves. The gravity of this top-secret dish has been known only to those residing within our familial fortress, a testament to Mom's culinary wizardry.

Embarking on Step 1, we traverse the sacred terrain of Mom's Sugo con Carne, a pasta sauce that forms the backbone of countless family dinners, formal soirées, and backyard barbecues. The alchemy of olive oil, butter, finely chopped onions, ground beef, tomato sauce, white wine, tomato paste, salt, and pepper simmers into a rich, aromatic concoction – the cornerstone of Mom's gastronomic legacy.

In Step 2, the plot thickens as we encounter the Big Secret – the Fritelle. The elusive dance of eggs, vegetable oil, flour, milk, and water creates thin, ethereal layers that, when mastered, elevate the lasagna to ethereal heights. This step, often misunderstood as the art of rolling paper-thin pasta, has been the catalyst for many a kitchen myth.

Mom's Way in Step 3 introduces the Besciamella, a velvety bechamel sauce that wraps the layers in creamy decadence. Butter, flour, milk, and a whisper of nutmeg harmonize in a symphony that transforms the dish from mere pasta layers to a culinary crescendo.

Step 4 is the grand finale, the moment of culmination. The oven preheats to 375 degrees, and the orchestration begins. Fritelle, sauce, Besciamella, and Parmigiano Reggiano take center stage as layers unfold in a dance of flavors. Mom's meticulous approach, layer by layer, creates a lasagna that quite literally melts in the mouth. The Easy Way, a pragmatic adaptation, substitutes homemade Fritelle with Barilla Oven Ready Lasagne, ensuring a heartier outcome without sacrificing taste.

As the lasagna bakes to perfection, the aroma that wafts through the kitchen is not just a sensory delight; it's a portal to nostalgia. Mom's Cento Foglie Lasagna, whether crafted with precision or a touch of pragmatism, symbolizes more than a special occasion dish. It's a conduit to shared moments, laughter, and stories that have graced Mom's annual Christmas party – a feast for twenty-five, where dish duty was our annual rite of passage.

Mom’s Lasagna: “Cento Folgie” or “One Hundred Leaves”

Servings: 8-10

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Mom had a lot of “secret” recipes, but this one was “top secret.” This post may very well disappear, and the entire website might crash, if she disapproves of us sharing this recipe. Eyes to Heaven, it’s in her hands! For decades, only those of us who lived in our house knew the big secret. If made Mom’s way, this lasagna quite literally melts in your mouth. It’s creamy and light, with a little crisp on top. If made the easy way, it’s still really delicious, just a little heartier, which some people might prefer. Either way, it was a special occasion dish, and it always showed up at Mom’s annual Christmas party (a sit-down dinner for twenty-five people - we usually got dish duty). Set aside some time, invite some friends over, throw on the apron, cook, and enjoy!

Ingredients

Fritelle (Pasta)

6 Eggs
6 Tbs Vegetable Oil, plus extra for cooking
2 cups Flour
1 cup Milk
1 cup water

Besciamella (Sauce)

1 stick of butter
10 Tbs. of Flour
2 1/2 cups of Milk
1/2 Tsp. of Nutmeg

“Sugo con Carne” (Meat Sauce)

2 Tbs. Olive Oil
1 Tbs. Butter
1 small onion (approximately ½ cup), finely chopped
1/2 lb. Ground Beef or mix of ground beef and ground veal or pork
4 small (8 oz.) cans of tomato sauce (Mom always used Hunts)
White wine
2 tbs. tomato paste
Salt & Pepper

Instructions

Fritelle (Pasta)

In a large mixing bowl, combine the eggs, oil, water and milk. Beat with an electric mixer, gradually adding the flour, until well blended. STOP mixing while the mixture is still watery (if you ignore this, mix too much or add more flour, you’ll end up with pancakes - watery is what you want here). Transfer to a pitcher or have a small ladle handy.
Pour some vegetable oil (about a cup) into a small bowl. Heat a small (6 inch) cast iron skillet on medium/high. Dip a pastry brush in the oil and brush the hot skillet with a thin layer of oil.
Using a small ladle or a measuring cup, pour ⅓ cup of the batter onto the skillet and quickly swirl the batter around to cover the pan, as when making crepes. Cook for a few seconds (around 5-20), and flip the fritella using a spatula. Cook for another few seconds and place on a clean paper towel to cool. Keep the skillet on medium/high heat and repeat this step until you have used all of the batter. You should have around 12 to 14 fritelle.

Besciamella (Sauce)

Melt the butter in a heavy saucepan at medium/high heat. When the butter is melted, gradually add the flour, stirring constantly with a whisk or a spoon. Keep the heat at medium/high, stirring until the mixture starts to bubble. Add the milk and nutmeg, stirring to combine well, and remove from heat.

“Sugo con Carne” (Meat Sauce)

Melt butter and oil in a saucepan over medium heat. When melted, add onion and cook until transparent. Add ground beef to the pan, breaking it up with a wooden spoon while it cooks. Cook until beef is fully browned. Add the tomato sauce, then add enough water (about Tbs. per can) to each can to rinse down any sauce remaining in the can and then add the water from the cans to the sauce. Stir in a splash of white wine. Add tomato paste, salt and pepper and stir while bringing to a boil. Reduce heat to low and simmer for one hour. Serve with pasta of choice and grated parmesan cheese.

Assembly - Put it together

Preheat the oven to 375 degrees.
Have your sauce, fritelle, besciamella, and Parmigianno, as well as some large spoons, nearby a 9 x 13 glass or ceramic baking dish.
Cover the bottom of the baking dish with sauce. Place one layer of fritelle or Barilla pasta on the sauce (you can easily tear the fritelle to fit your dish; the dry pasta is a little harder to break).
Cover the fritelle with some more sauce, top with a couple of large spoons (Mom always worked with those large kitchen serving spoons) of besciamella and sprinkle with grated cheese. Repeat for a total of four layers of fritelle, ending with the sauce, besciamella and cheese.
Bake at 375 degrees for 30 to 40 minutes, or until bubbling.
Cool slightly before serving.