Nothing like a little Texas and Italian fusion! Smoked Brisket Lasagna is a great way to feed a crowd, and/or use some leftover brisket. I made our family recipe for sauce, Fioretti Spaghetti Sauce.
Lasagna has always been one of my “go to” recipes, for a crowd. Here’s what I’ve learned – if you use enough sauce, assemble the lasagna, and let it set in the fridge overnight – you never have to cook the pasta, even if they are not the oven ready type. Just make sure the noodles have a little space between them, because they expand. After you cook lasagna, let it sit on the counter 20-30 minutes before you cut it, otherwise, it slides all over the place. For this lasagna, I used oven ready pasta. My classic lasagna is a layer of meat sauce, a layer of lasagna noodles, a layer of whole milk ricotta mixed with eggs (and salt and pepper), a layer of Italian grated cheeses, and repeat. It’s hard to go wrong with that combination. If I need a little more moisture, I might drizzle in some cream.
For this lasagna, we used a layer of chopped brisket on top of the layer of Italian cheeses. Next time, I might sauté the meat to remove some of the moisture.
