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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
12 ounces lasagna noodles, about |
1/4 cup olive oil |
1 1/2 teaspoons minced onions |
1 1/2 teaspoons minced garlic |
1 1/4 lbs ground veal |
1 1/4 lbs ground beef |
2 teaspoons dried oregano, crushed |
1 tablespoon finely chopped fresh rosemary |
3/4 teaspoon salt, divided,about |
1/2 teaspoon black pepper, divided,about |
1 1/2 cups ricotta cheese |
1 1/2 teaspoons finely chopped parsley |
1/2 cup half-and-half |
1 lb mozzarella cheese, grated |
1 lb fontina cheese, grated |
2 cups marinara sauce (bottled or home-made) |
1 cup freshly grated parmigiano-reggiano cheese |
1 cup freshly grated romano cheese |
Directions:
1. Bring a large pot of water to the boil.
2. Add the noodles and cook according to package directions.
3. Drain well.
4. When cool enough to handle, separate the noodles.
5. Note: I much prefer to use fresh pasta sheets.
6. In a large skillet, heat the olive oil over medium heat.
7. When hot, add the onion and garlic; saute 2 minutes.
8. Then add ground veal and beef; saute until almost cooked through.
9. Drain well and put back on the stove.
10. Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
11. Saute until the meat is cooked through.
12. Remove from the heat and set aside.
13. In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
14. In a separate bowl, combine the mozzarella and fontina; set aside.
15. You will need a large casserole dish for this recipe.
16. A deep (at least 2 inches) 9-by-13-inch pan will work.
17. Spread a thin layer of the marinara in the bottom.
18. Put down a layer of noodles, overlapping slightly.
19. Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
20. Place another layer of pasta on top and repeat with the remaining meat and cheese.
21. Spread all of the ricotta mixture on top.
22. Add a final layer of pasta and spread the remaining marinara on top.
23. Sprinkle top with the Parmigiano and Romano.
24. Place dish on a baking sheet.
25. Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
26. Let cool 10 minutes before cutting.
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