Ingredients:
2 pounds whole milk ricotta cheese
1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)
For the Meat Sauce
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 pound lean ground beef (90/10)
1 pound ground Italian sausage meat (hot or sweet your choice)
1 28–ounce canned crushed tomatoes (we use Cento)
2 tablespoons tomato paste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry oregano
2 tablespoons dry basil or 4 tablespoons chopped fresh basil
Pinch red pepper flakes
2 teaspoons chopped fresh mint
For the cheese mixture
Ricotta cheese that was strained in the first step
1 cup shredded mozzarella
2 eggs beaten
1 cup grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh Italian flat leaf parsley
Other ingredients you’ll need
2 1/2 cups tomato sauce (see recipe here)
8 ounces fresh mozzarella sliced into 12 slices
3 cups shredded mozzarella
1/2 cup grated Parmesan cheese
PREPARATION:
Line a strainer with cheese cloth and place over a bowl.
Place the ricotta in cheesecloth lined strainer and cover
the top with more cheesecloth. Then place a heavy
object over the top to press the ricotta. This process will
remove some of the liquid from the ricotta cheese.
Cook lasagna noodles according to box directions but
keep them slightly undercooked (cook approximately 7-8
minutes). They should still have a good bite to them.
Rinse and cool. Keep moist while you prepare the rest of
the dish.
In a large skillet, heat the olive oil and cook the onions
for about two minutes over medium high heat. Add the
garlic and cook one more minute. Add the meat, stir and
cook until there is no pink. Depending on the fat content
of the meat you are using, you may need to drain off
some liquid. There should only be a few tablespoons of
liquid after cooking the meat. Add crushed tomatoes,
tomato paste, 1 teaspoon salt, 4 teaspoon pepper,
oregano, basil, red pepper flakes and mint. Reduce to
medium and simmer ten minutes, stirring occasionally.
Set aside.
In a medium bowl, mix drained ricotta, 1 cup shredded
mozzarella, beaten eggs, 1 cup Parmesan cheese, 1
teaspoon salt, ½ teaspoon pepper and the chopped
parsley. Mix to combine and set aside.
Preheat oven to 375 degrees and put oven rack in center
of oven.
In a 9X13X3 glass baking dish, ladle in one cup of tomato
sauce into the bottom and lay four lasagna noodles
overlapping slightly. Add one third of these cheese
mixture, one third of the meat mixture and half of the
sliced fresh mozzarella. (The sliced mozzarella will not
cover the whole pan, just spread as evenly as possible).
Repeat with four more noodles, one third of cheese
mixture, one third of meat mixture and the other half of
sliced fresh mozzarella. Cover with four more noodles
and top with remaining cheese mixture, remaining meat
mixture and 1 ½ cups shredded mozzarella cheese.
Finish with four more noodles, 1 ½ cups tomato sauce, 1
½ cups shredded mozzarella and ½ cup grated Parmesan
cheese.
Lay a piece of parchment paper over top and then cover
tightly with foil. Cover a sheet pan with foil and place a
rack in foiled pan. Now place the covered lasagna on the
rack and place in the oven. The rack is to circulate heat
and the lower pan will catch any drips.
Bake for one hour covered. Remove foil and parchment
and cook uncovered for 30 more minutes. Let rest 15-30
minutes before cutting.
Cut 3X4 for 12 pieces.
Enjoy
