Directions: |
Directions:cook the lasagna noodles in boiling salted water until barely tender, about 10 minutes. Stir with wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil. Saute over medium heat, onion, garlic, and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool..
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs, add Parmesan.
To assemble the lasagna: coat the bottom of a 9x13 inch pan with a ladle full of tomato sauce, arrange 4 lasagna noodles lengthwise in a slightly overlapping layer on the sauce. Then line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat., spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes, so the noodles will settle and cut easily. Cut into 2 inch squares and serve. |
This recipe for TYLER FLORENCE LASAGNA is from