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Man, on man I missed out because July 29th is National Lasagna Day #NationalLasagnaDay. I don’t know about you but I love Lasagna and were eaten out this evening. I could have asked to go to Olive Garden or for Charlie to find a Italian restaurant for us to visit. I would have been able to have Lasagna and David and Charlie could have had Pizza. Since we didn’t do this I think I will pick up Stouffer’s Lasagna this week for dinner with Garlic Bread. Would you like to join us for dinner?
National Lasagna Day falls on July 29th every year, making National Lasagna Day the perfect excuse to indulge in delicious layers of Pasta, Cheese, and Sauce. As a small business owner, tapping into fun food holidays like this can draw in customers and create buzz around your establishment. Mark your calendar, and get ready to serve up Lasagna specials, and watch your sales soar!
On National Lasagna Day, take the opportunity to showcase your culinary skills by experimenting with different types of Lasagna recipes. Whether you prefer classic meaty Lasagna, Vegetarian options, or even unique twists like Seafood Lasagna, because National Lasagna Day is all about celebrating the versatility and comfort that this Italian dish brings.
Mark your calendars and start planning your National Lasagna Day celebration now. Remember you can host a potluck where everyone brings their own signature Lasagna dish, organize a Lasagna cook-off competition, or simply treat yourself to a cozy night in with a piping hot tray of homemade Lasagna. Don’t forget to share your Lasagna dish on social media using the hashtag #NationalLasagnaDay.
History of National Lasagna Day
National Lasagna Day is a celebration that honors one of Italy’s most beloved culinary creations, Lasagna. Lasagna’s origins can be traced back to the rich culinary history of Italy, where Lasagna has been a staple dish for centuries. Lasagna itself has ancient roots, with early references dating back to ancient Greece and Rome. However, the dish as we know it today, consists of layers of Pasta, Cheese, sauce, and various fillings, likely originated in the region of Emilia-Romagna in Northern Italy during the Middle Ages.
The cultural significance of Lasagna in Italy cannot be overstated and Lasagna has long been associated with family gatherings, special occasions, and festive celebrations. The act of making Lasagna is often a communal affair, with multiple generations coming together to prepare the recipe, each adding their own unique touch.
The tradition of celebrating National Lasagna Day likely began as a local observance in Italy, where communities would come together to share and enjoy Lasagna. Over time, as Italian cuisine gained popularity around the world, the celebration of National Lasagna Day spread beyond Italy’s borders.
How to Celebrate National Lasagna Day
1. Host a Lasagna Cook-Off where friends and family can showcase their best recipes, 2. Enjoy a Lasagna Picnic in the park or your backyard, 3.Try a New Twist by making a unique Lasagna dish. 4.Visit an Italian Restaurant to savor a traditional Lasagna dish. 5. Hand out homemade Lasagnas to neighbors or local shelters.
How Businesses Can Celebrate National Lasagna Day
- Lasagna Lunch Catering: Offer a Lasagna lunch for employees, featuring a variety of Lasagna options.
- Social Media Recipe Contest: Host a social media contest inviting customers to share their favorite Lasagna recipes using a specific hashtag.
- Lasagna Cooking Classes: Organize cooking classes or demonstrations where customers can learn how to make homemade Lasagna from scratch.
- Lasagna Loyalty Rewards: Launch a special promotion for National Lasagna Day where customers earn loyalty points or discounts for every Lasagna purchase.
- Community Lasagna Giveaway: Partner with local charities or shelters to donate Lasagna meals to those in need. Encourage customers to participate by matching donations or pledging a portion of sales to support the cause.
Ingredients
1 pound ground beef
2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook’s Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups)Get Ingredients
Directions
- Place the beef in a large bowl and “pull” it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it’s very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn’t be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you’re using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
Thank you,
Glenda, Charlie and David Cates
