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Sebastiani Baked Lasagna
By Sylvia Sebastiani

The holidays are a wonderful time of year for catching up with the ones we love; however, preparing large family and friend gatherings often keeps us in the kitchen for longer than we would like. In order to give us more time to enjoy our beloved company, we decided that a traditional Italian Baked Lasagna recipe would be perfect. This dish is certain to brighten your holiday spirits along with a glass of the Sebastiani Sonoma County Cabernet Sauvignon.

Pairing: 2012 Sebastiani Cabernet Sauvignon, Sonoma County

Servings: 8

Lasagna Ingredients:

12 ounces of lasagna noodles
1 pound of ricotta cheese
1/2 pound of fresh mozzarella cheese, sliced thinly
1/2 pound of Swiss cheese, freshly grated
Spaghetti Sauce (see recipe below)
Freshly grated Parmesan cheese
Salt, pepper to taste

Spaghetti Sauce Ingredients:

1/ pound of ground beef
4 tablespoons olive oil
4 tablespoons butter
4 stalks celery, chopped
4 onions, chopped
4 cloves garlic, finely chopped
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/2 cup of finely chopped parsley
1/2 cup of dried Italian mushrooms, soaked in 1 cup of hot water, then chopped
1 large can solid pack tomatoes, mashed with liquid
6 cans (8 ounces each) tomato sauce
1 1/2 cups of water
1 cup of Sebastiani Cabernet Sauvignon or Zinfandel
1 teaspoon sugar
Salt, pepper to taste

Directions for Spaghetti Sauce:

If using meat, brown meat in olive oil and butter. Add celery and onions until brown, then add garlic. Add salt and pepper to taste, then add spices, mushrooms with their liquid, tomatoes and tomato sauce. Fill tomato sauce cans with 1 1/2 cups of water and add to sauce along with wine and sugar. Cook for 3 hours over low heat, stirring occasionally. If not using meat, start by browning onions and celery and proceed as above. 

Directions for Baked Lasagna:

Cook lasagna noodles in boiling, salted water, adding a few drops of olive oil to the water. Cook as directed on the package and drain immediately. Immerse noodles in cold water. In a greased, shallow casserole dish, arrange a layer of lasagna – spread a layer of ricotta over the noodles, then a layer of spaghetti sauce, then a layer of mozzarella, topping all with a sprinkling of Swiss cheese. Repeat layers in this order until all ingredients are used, ending with a layer of sauce and sprinkling of freshly grated Parmesan cheese. Baked at 350 degrees for 50 minutes. Remove from oven and let stand about 15 minutes so that it will be easy to cut.

 

 

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