| Prep Time | 1 1/2 hours |
| Cook Time | 1 1/2 hours |
| Servings |
tray
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Ingredients
- 3 tablespoons Oil
- 3/4 pound Beef 85 percent lean
- 3/4 pound Sausage Sweet Italian
- 1 medium Onion chopped
- 2 Carrots peeled and chopped
- 2 Celery Stalks chopped
- 1 teaspoon Kosher Salt
- 6 cloves Garlic minced
- 2 teaspoons Oregano
- 1/2 teaspoon Red Pepper Flakes
- 3 tablespoons Tomato Paste recommend Barilla
- 2 28 oz cans Tomatoes whole, peeled
- 1 pound Mozzarella Cheese low moisture, split
- 24 ounce Ricotta Cheese whole milk (3 cups)
- 1 cup Milk
- 3 large Eggs
- 1 1/4 cup Parmigiano-Reggiano grated
- 3/4 cup Parsley chopped
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper freshly ground
- 1/2 pound Lasagna Noodles dry (half box)
Ingredients
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Instructions
Simmer the Meat Sauce
- Preheat oven to 375. Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery and kosher salt. Cook, breaking up meat into bite-size pieces, until vegetables soften and meat has browned in places, about 10 minutes. Add garlic, oregano, and red pepper flakes; cook 1 minute. Add tomato paste and cook 2 minutes. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced slightly, about 15 minutes. Remove from heat.
Mix the Cheeses
- Shred 1 pound of Mozzarella. In a large bowl, whisk together the ricotta, milk, eggs, Parmigiano-Reggiano, 2 1/2 cups shredded mozzarella, parsley, salt and black pepper.
Layer and Bake
- Spread 2 cups meat sauce in a 9-by-13 inch baking dish. Arrange 3 lasagna noodles over sauce. Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat twice. Spread 2 cups meat sauce over top layer of noodles Sprinkle with remaining 1 1/2 cups shredded mozzarella and 1/4 cup grated Parmigiano-Reggiano. Loosely cover with parchment-lined foil; place on a rimmed baking sheet and bake until noodles are al dente, 40 to 45 minutes. Uncover; bake until bubbly along edges and golden brown, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack to let cool slightly and set, about 20 minutes; serve.
Recipe Notes
Jan's Notes:
About 1 - 1 1/2 hours to prep for oven, about 1 1/2 hours bake time and cool.
For larger pan:
2 pound beef plus 1 pound mild Pork Sausage
7 cans (10.5 oz) Puree
3 teaspoon Oregano
almost 1/4 cup dried Parsley
1 1/2 Onion
1 1/2 pound shredded Mozzarella
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