Ingredients: |
Ingredients: TOMATO-MEAT SAUCE
1 Tbsp olive oil
1 medium onion, chopped
6 medium garlic cloves, minced or pressed through a garlic press
1 lb meat loaf mix or 1/3 lb each ground beef chuck, veal and pork
½ tsp salt
½ tsp ground black pepper
¼ cup heavy cream
1 (28 oz) can pureed tomatoes
1 (28 oz) can diced tomatoes, drained
RICOTTA, MOZZARELLA, AND PASTA LAYERS
15 oz whole-milk or part skim ricotta cheese (1 ¾ c)
2 ½ oz Parmesan cheese, freshly grated
½ c chopped fresh basil leaves
1 large egg, lightly beaten
½ tsp salt
½ tsp ground black pepper
12 no-boil lasagna noodles
1 lb whole milk mozzarella cheese, shredded (4 cups)
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Directions: |
Directions:1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.
2. FOR THE SAUCE: Heat the oil in a large heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add the onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add the garlic and cook until fragrant, about 2 minutes. Increase the heat to medium-high add the ground meat, salt, and pepper; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes. Add the cream and simmer, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 minutes. Add the pureed and drained diced tomatoes and bring to a simmer; reduce the heat to low and simmer slowly until the flavors are blended, about 3 minutes; set the sauce aside. (The sauce can be cooled, covered, and refrigerated for 2 days; reheat before assembling the lasagna).
3. FOR THE LAYERS: Mix the ricotta, 1 cup of the Parmesan, the basil egg, salt and pepper in a medium bowl with a fork until well combined and creamy; set aside.
4. Smear the entire bottom of a 13 x 9 in baking dish with ¼ cup of the meat sauce (avoiding large chunks of meat). Place 3 noodles (I used 4) in the baking dish to create the first layer. Drop 3 tablespoons of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the backside of a measuring spoon. Sprinkle the layer evenly with 1 cup of the shredded mozzarella cheese. Repeat the layering of noodles, ricotta, mozzarella, and sauce two more times. Place the 3 remaining noodles on top of the sauce, spread the remaining sauce over the noodles, sprinkle with the remaining 1 cup mozzarella, then with the remaining ¼ cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna.
5. Bake 15 minutes, then remove the foil. Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes longer. Cool the lasagna about 10 minutes; cut into pieces and serve. |
This recipe for Hearty Meat Lasagna is from