Ingredients
The following ingredients have 4 Servings
- 2 tbsp butter
- ½ cup celery (food processor or finely chopped)
- ½ cup carrot (food processor or finely chopped)
- ½ cup onion (food processor or finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tbsp olive oil
- 16 ounces ground beef
- 28 ounces crushed tomatoes (San Marzano is my choice)
- ⅓ cup red wine
- 1 cup whole milk
- 1 tbsp basil fresh or dry (finely chopped)
- 2 tsp parsley fresh (finely chopped)
- 1½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ½ cup heavy cream (or half and half)
- ½ cup grated Romano cheese
- 28 oz crushed tomatoes (San Marzano is my choice)
- 1 clove garlic (finely chopped)
- ¼ cup onion (fine dice)
- 1 tbsp fresh basil (chopped)
- sea salt and pepper (to taste)
- 32 ounces ricotta cheese
- ¾ cup grated Romano cheese
- 2 large eggs
- 1 teaspoon dry basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 12 pasta sheets
- 2 cups tomato sauce (homemade or your favorite brand)
- 2 cups Bolognese sauce (*if you like a meatier lasagna use 3 cups of Bolognese)
- ricottta filling
- 3 cups mozzarella cheese (shredded)
- ¼ cup grated Romano cheese
- 1 tsp fresh parsley ( finely chopped)
