Ingredients: |
Ingredients: 1 pound dry lasagna sheets
2 tablespoons vegetable oil
3 tablespoons extra-virgin olive oil
1 pound ground chuck beef
1 1/2 pounds ricotta cheese
3 large eggs
4 cups shredded mozzarella cheese
1 cup freshly grated Romano cheese
2 tablespoons unsalted butter
Sauce
1/4 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounces each) cans crushed tomatoes
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Directions: |
Directions:1. Preheat oven to 375 degrees F.
2. In a large pot, bring to a boil 6 quarts of salted water and 2 tablespoons of vegetable oil. The oil will help prevent the lasagna sheets from sticking together. Cook lasagna until almost al dente, about 6 minutes. Drain in a colander and then lay out flat to avoid sticking.
3. To make Sauce: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
4. Add the carrots and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
5. Add the tomatoes and simmer uncovered over low heat until the sauce thickens, about 1 hour. Season the sauce with more salt and pepper to taste, if needed. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
6. Meat mixture:In a sauté pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
7. Ricotta mixture: In a medium-sized bowl, thoroughly mix the ricotta, 1/2 cup of Romano cheese, and the eggs. Season with salt and pepper and Set aside.
8. Into the bottom of a 13-by-9 inch baking dish (sprayed with PAM) spread 1/3 of the marinara sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of the ricotta mixture, a thin layer of the marinara sauce, a layer of the ground beef, and sprinkle with 1/3 cup of mozzarella and 1/4 cup of Romano cheese. Arrange another layer of pasta sheets, spread all the remaining ground beef on top. Spread another 1/3 of the marinara sauce, add the remaining ricotta mixture, remaining Romano cheese, and sprinkle 1/2 cup of the mozzarella cheese. Arrange the final layer of pasta sheets and top with remaining marinara sauce. Reserve remaining mozzarella cheese to add later.
9. Cover with aluminum foil and bake at 375 degrees for 45-55 minutes (or until bubbly hot in the center.
10. Uncover and sprinkle remaining mozzarella cheese on top. Broil for 5-10 minutes until cheese has melted and slightly browned. |
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