The Ultimate Three-Cheese Lasagna

The Ultimate Three-Cheese Lasagna

Ingredients

























Cooking Instructions

For sauce:


1

Heat olive oil in large Dutch oven or sauce pot over medium-high heat. Add sausage. Cook, breaking up sausage with wooden spoon, until browned and cooked through, about 8 minutes. Using slotted spoon, remove sausage and set aside.


2

Add ground beef and cook, breaking up with wooden spoon, 5 minutes. Add onions. Cook, stirring occasionally, until onions are translucent, about 6-7 minutes. Add garlic and cook 1 minute. Return reserved sausage to pot. Add basil, oregano, salt, pepper and tomato paste. Mix well and cook 1 minute. Add crushed and whole tomatoes. Bring to simmer and cook 5 minutes, breaking up whole tomatoes with spoon. Adjust salt and pepper to taste. Remove from heat and set aside.


For filling:


1

In large bowl, combine ricotta and egg yolks. Mix well. Add parmesan, basil, salt and pepper. Mix well to combine.


For assembly:


1

Grease 9×13-inch casserole dish with olive oil or cooking spray. Spread 2 cups sauce over bottom of pan. Top with 4 lasagna noodles. Spread 1/4 ricotta mixture over noodles. Top with 3/4 cup mozzarella. Repeat (sauce, noodles, ricotta mixture, mozzarella) 3 times, skipping mozzarella on 4th layer. Top with 4 noodles, remaining sauce and remaining mozzarella.


2

Grease sheet aluminum foil with olive oil or cooking spray. Cover lasagna loosely with foil. Bake 45 minutes. Remove foil and bake additional 25 minutes uncovered. Let sit at least 10 minutes before serving.


*Tip: Keep fresh mozzarella refrigerated until you are ready to shred it for the best results. Regular mozzarella may be substituted.


Ingredients

























Cooking Instructions

For sauce:


1

Heat olive oil in large Dutch oven or sauce pot over medium-high heat. Add sausage. Cook, breaking up sausage with wooden spoon, until browned and cooked through, about 8 minutes. Using slotted spoon, remove sausage and set aside.


2

Add ground beef and cook, breaking up with wooden spoon, 5 minutes. Add onions. Cook, stirring occasionally, until onions are translucent, about 6-7 minutes. Add garlic and cook 1 minute. Return reserved sausage to pot. Add basil, oregano, salt, pepper and tomato paste. Mix well and cook 1 minute. Add crushed and whole tomatoes. Bring to simmer and cook 5 minutes, breaking up whole tomatoes with spoon. Adjust salt and pepper to taste. Remove from heat and set aside.


For filling:


1

In large bowl, combine ricotta and egg yolks. Mix well. Add parmesan, basil, salt and pepper. Mix well to combine.


For assembly:


1

Grease 9×13-inch casserole dish with olive oil or cooking spray. Spread 2 cups sauce over bottom of pan. Top with 4 lasagna noodles. Spread 1/4 ricotta mixture over noodles. Top with 3/4 cup mozzarella. Repeat (sauce, noodles, ricotta mixture, mozzarella) 3 times, skipping mozzarella on 4th layer. Top with 4 noodles, remaining sauce and remaining mozzarella.


2

Grease sheet aluminum foil with olive oil or cooking spray. Cover lasagna loosely with foil. Bake 45 minutes. Remove foil and bake additional 25 minutes uncovered. Let sit at least 10 minutes before serving.


*Tip: Keep fresh mozzarella refrigerated until you are ready to shred it for the best results. Regular mozzarella may be substituted.


More Recipes Like This


previous
next