3.5 LB Charcuterie Lasagna
4 Layers - 9 x 9 pan
Feeds 4 - 6 people
**SATURDAY FARM PICK UP ONLY**
This is not our normal lasagna! We were playing around in the kitchen and threw together this lasagna for a quick staff lunch here on the farm. We didn't think about it too hard - just used a few things we had on hand. Fresh pasta layered with tomato sauce, prosciutto, soppressata, salami, and so much cheese. The Italian artisan meats melt into the fresh pasta creating a flavor experience that I can only describe as tear-inducing. Four layers of pasta, four layers of the world's finest Italian meats, fistfuls of local Italian cheeses, and tomato sauce.
So simple with outrageously big flavor. I can't guarantee you'll cry, but I was really close after eating the one pictured here. This is for those of you who appreciate our more sinful creations.
Our Charcuterie Lasagna can be cooked right out of the freezer, but if you let it thaw in the fridge the day before you can cut about 20 minutes of cook time. In any case, it's mandatory that you let this rest for 15-20 minutes after cooking so that the molten hot layers of meat sauce cheese lava can come together before slicing and serving. Serve with Garlic Bread.
- - - - - - - - - - - -
COOKING INSTRUCTIONS:
Preheat oven to 375. Remove plastic from frozen lasagna and tent the pan with foil, sealing the sides but not letting the foil touch the precious cheese! Place covered lasagna on a cookie sheet and toss it onto your middle oven rack for about an hour. Then remove foil and cook for additional 15-ish minutes until the cheese turns golden and crisps around the edges. I personally really like the crusty parts. Otherwise pull it out before it starts to brown, but when it's cooked through in the center.
Let rest 15-20 minutes before serving.
