Loose Lamb Lasagna from Portofino Italy
I learned a brand new way to serve lasagna noodles (thanks, Italy). I top it with a rich lamb sauce simmered in wine.
1 1/2 pounds lean, ground lamb
1 teaspoon salt
1 cup dry white wine
4 cloves minced garlic
1/2 teaspoon freshly grated nutmeg
1 package lasagna noodles (about 18 sheets)
1/2 cup heavy cream
3 tablespoons butter, softened
Put pasta water on to boil. In a large skillet, cook lamb in a little olive oil just until pink disappears. Meanwhile, chop three tomatoes. Add tomatoes, salt, wine, garlic and nutmeg to lamb. Reduce to simmer for about ten minutes until most of the liquid has cooked off and tomatoes have broken down. While that's cooking, add a handful of salt to the boiling pasta water. Break lasagna noodles into 1" - 2" pieces and add to water. Cook about 10 minutes, or until al dente. When lamb sauce is done, turn off heat and stir in cream. Drain pasta and return to pot, stirring in butter so the noodles won't stick. Serve buttered lasagna noodles topped with sauce. Enough for 4 - 6.