Ingredients

The following ingredients have 16 Servings
  • About 3 tablespoon olive oil
  • 1/3 pounds ground pork
  • 1/3 pounds ground veal
  • 1/3 pounds ground beef
  • 3 to 5 cloves of garlic
  • chopped
  • Salt and pepper
  • 2 28-ounce cans crushed San Marzano tomatoes
  • 1 14-ounce can tomato purée
  • 5 to 7 leaves fresh basil
  • 1 to 2 teaspoons sugar
  • to taste
  • 2 tablespoons butter
  • 2 pounds ricotta cheese
  • 1 bunch flat-leaf parsley
  • leaves picked and roughly chopped
  • 1 large egg
  • lightly beaten
  • 1 16-ounce box wide
  • flat lasagna noodles
  • 16 ounces shredded mozzarella
  • 2 cups grated Parmigiano-Reggiano

Instruction

  • For the gravy, place a high-sided sauté pan or Dutch oven over medium-high heat and add enough olive oil to coat the bottom
  • Once hot, add all of the ground meat and cook until brown, about 10 minutes, breaking it up with the back of a spoon as it cooks
  • Add the garlic, season with salt and pepper, and continue to cook a few more minutes
  • Add the crushed tomatoes, tomato purée, basil leaves, sugar to taste and the butter
  • Bring up to a bubble and simmer for 30-45 minutes, stirring occasionally
  • Once you have the gravy cooking, prepare the lasagna noodles: Place a large pot of water over high heat and bring to a boil
  • Add some salt and the lasagna noodles, and cook according to package directions, stirring frequently to prevent sticking
  • Drain and run under cold water until completely cool
  • Reserve noodles
  • While the lasagna noodles are cooking, prepare the ricotta filling: In a large mixing bowl, combine the ricotta, beaten egg, chopped parsley and some salt and pepper
  • Reserve
  • Preheat oven to 350°F
  • To assemble the lasagna, place about a half-inch layer of gravy on the bottom of a 9x13” baking dish
  • Top with a layer of the cooked noodles, slightly overlapping them, and top that with a layer of the ricotta mixture, spreading it out to cover the noodles completely
  • Sprinkle with 1/4 of each cheese and repeat 3 more times
  • Cover the pan with aluminum foil and transfer to the oven and cook for 1 1/4 hours
  • Remove foil and continue to cook for another 15-30 minutes, or until bubbly and brown on top