There's nothing better than Cheese Lasagna. Layers of pasta filled with creamy ricotta mixed with fresh mozzarella, Parmesan and Asiago served with a delicious meat gravy.
There is many recipes for lasagna but I always seem to keep coming back to the traditional one that I’ve grown to love. It’s simple, fresh and delicious. You get the great flavors of the four cheeses topped with the flavor of the meaty textured gravy. There is no better combination.
This Cheese Lasagna recipe is great for a family get together or a Sunday meal. Serve with meatballs and Italian sausage and your all set.
2 Tbls of extra virgin olive oil
1 Tbls of butter
1 yellow onion, diced
1 carrot, diced
1 stalk of celery, diced
1 small green pepper, diced
3 cloves of garlic, chopped
1/2 pound of ground chuck
1/2 pound of ground pork
1 8oz can of tomato paste
1/2 cup of red wine
1 28oz can of tomato sauce
1 15oz can of diced tomatoes
10 fresh basil leaves, chopped
1 tsp of oregano
1 tsp of marjoram
1 Tbls of sugar
1/4 cup of fresh Italian flat leaf parsley
18 sheets of lasagna pasta
2 and 1/2 pounds of ricotta cheese
1/2 cup of fresh grated parmesan cheese
1/2 cup of fresh asiago cheese
3 cups of shredded fresh mozzarella
1/2 cup of fresh flat leaf Italian parsley
1 tsp of salt
1 tsp of fresh grated black pepper
Begin making the gravy.
Heat the oil and butter in a large pot.
Sauté the onions, carrot, celery, green pepper and garlic for 3 minutes on low heat.
Stir in the beef and pork and break up the pieces.
Cook until the meat is browned.
Add the tomato paste and cook for another 2 to 3 minutes.
Raise the heat and add the wine. Cook until the wine is reduced.
Add the tomato sauce, diced tomatoes, basil, oregano, marjoram, sugar, salt, pepper and parsley.
Cover and cook the gravy as long as possible an at least 2 hours or longer.
Meantime in a large bowl, whisk together the ricotta, eggs, parmesan cheese, asiago cheese, 1 and 1/2 cups of mozzarella, parsley, salt and pepper.
Refrigerate until gravy is ready to use.
In a large pot of boiling salted water, cook the pasta until al dente. Around 15 minutes. Stirring constantly to prevent the noodles from sticking together.
Pre-heat the oven to 350 degrees.
Drain and set aside.
Grease a 13 by 9 inch baking dish with a little olive oil.
Spread one cup of gravy at the bottom of the baking dish.
Add a layer of pasta and a little more gravy, then a layer of the ricotta mixture.
Add another layer of pasta, add some gravy on top and another layer of ricotta.
Top with pasta, more gravy and the remaining mozzarella cheese.
Cover with aluminum foil and bake for 40 minutes.
Remove the aluminum foil and place under the broiler until the cheese is slightly browned. Be careful not to burn.
Serves 6 to 8 people
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