INGREDIENTS

  • 3 tablespoon olive oil
  • ⅓ pound ground beef
  • ⅓ pound ground veal
  • ⅓ pound ground pork
  • Salt and pepper to taste
  • 1 jar Rao’s Homemade® Marinara or Tomato Basil Sauce
  • 2 pounds lasagna noodles
  • 3 pounds ricotta cheese
  • 2 large eggs, lightly beaten
  • 1 pound mozzarella cheese, shredded
  • 3 to 4 fresh basil leaves, torn into pieces
  • 1 ½ cups freshly grated Pecorino Romano cheese

PROCEDURE

PREPARE GROUND MEATS

  • Heat oil in a skillet over medium-high heat.
  • Add ground meats, salt, and pepper.
  • Saute meat until browned, about 10 minutes.
  • Using a slotted spoon, remove the meat from the pan and set aside.

PREPARE LASAGNA NOODLES

  • 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 tile noodles on paper towels and pat dry.

PREPARE RICOTTA MIXTURE

  • 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.

ASSEMBLE LASAGNE

  • Lightly cover the bottom of an 11 x 16-inch baking dish with Rao’s Homemade® Marinara or Tomato Basil Sauce.
  • Arrange a slightly overlapping layer of lasagna noodles to cover the bottom of the dish.
  • Dot the lasagne with large spoonfuls of the ricotta mixture and spread.
  • Add some shredded mozzarella, and parmesan cheese.
  • Layer the second row of lasagna noodles, more sauce, ricotta cheese, 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.

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