Let one of our classic tomato sauces be the base for a homemade lasagna like no other. Wide noodles are layered with three meats, ricotta, mozzarella, and pecorino cheeses and baked until bubbly. It’s easier than it looks, and everyone will find room for seconds.
3 tbsp Olive Oil
⅓ lb. Ground Beef
⅓ lb. Ground Veal
⅓ lb. Ground Pork
Salt and pepper to taste
1 24 oz. Rao’s Homemade® Marinara Sauce
2 lbs. Lasagna Noodles
3 lbs. Ricotta Cheese
2 large eggs, lightly beaten
1 lb. Shredded Mozzarella
3 to 4, torn into pieces Basil
1 ½ cups freshly grated Pecorino Romano Cheese
Heat oil in a skillet over medium-high heat.
Add ground meats, salt, and pepper.
Sauté meat until browned, about 10 minutes.
Using a slotted spoon, remove the meat from the pan and set aside.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 10 to 12 minutes.
Drain and lay noodles on paper towels and pat dry.
Combine the ricotta, 1 cup of grated cheese, eggs, salt and pepper, and 1 tablespoon of parsley in a large mixing bowl. Set aside. Preheat oven to 375°F.
Lightly cover the bottom of an 11 x 16-inch baking dish with Rao’s Homemade® Marinara or Rao’s Homemade® Tomato Basil Sauce.
Arrange a slightly overlapping layer of lasagna noodles to cover the bottom of the dish.
Dot the lasagna noodles with large spoonful of the ricotta mixture and ground meats, spread.
Add some shredded mozzarella, and parmesan cheese.
Layer the second row of lasagna noodles, more sauce, ricotta cheese, ground meats, mozzarella cheese and a sprinkle of parmesan.
Repeat with one more layer of noodles, sauce, mozzarella cheese, and parmesan cheese.
Cover the dish with aluminum foil and bake until tile cheese is melted and the bubbly, about 45 minutes.
Remove the foil and bake until tile top layer is lightly browned, about 10 to 15 minutes.
Let stand for 15 minutes before serving.