• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.
DECEMBER WINE CLUB
Jacuzzi Family Vineyards
Amador County, California
The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.
“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker
Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend: 90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine