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Lasagne

This classic needs no introduction

Ingredients

For the Sauce

  • 3 tablespoons olive oil
  • 1 pound pork shoulder
  • salt
  • black pepper
  • 1 large onion sliced
  • 3 clove garlic sliced
  • 1 ½ pounds ground beef
  • 28- ounce cans tomato puree
  • 6- ounce cans tomato paste
  • ½ cup water
  • 3 teaspoons sugar optional
  • 1 teaspoon baking soda optional

For the Filling

  • 2 pounds ricotta cheese
  • 1 tablespoon parsley chopped
  • 1 cup Parmesan cheese
  • salt
  • black pepper

And Don't Forget

  • 1 lb lasagne noodles

Instructions

For the sauce:

  • Heat oil, add pork, salt and pepper; brown thoroughly on all sides. Remove and set aside.
  • Add onion, garlic, ground beef, salt and pepper; stir and cook until beef is well-browned.
  • Add puree, paste, water, sugar, and baking soda. Stir, let simmer for 5 minutes.
  • Add pork and continue to cook about 1 hour or until pork is fork tender.

For the filling:

  • Mix ricotta filing ingredients and set aside.

Assembling:

  • Boil lasagne noodles al dente; drain.
  • Coat bottom of baking dish with 1/2 cup of sauce, arrange lasagne layers, alternating with sauce and ricotta. Over last layer of lasagne, add sauce and then layer of mozzarella slices.
  • Bake at 375˚F for 20 minutes.