Lasagne Autentico

Summary

• Difficulty:
• Prep Time: 60 minutes
• Cook Time: 60 minutes
• Yield: Serves: 12

Ingredients

• 1 recipe Classic Tomato Sauce (recipe below) or 1 jar (30 oz.) pasta sauce
• 1 pound ground beef, cooked and drained
• 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
• 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
• 3 Tbsp. minced fresh parsley
• 1/2 pound lasagna noodles, cooked and drained
• 3 cups (12 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese

Classic Tomato Sauce:

• 2 cans (28 oz. each) Italian tomatoes
• 1 carrot, chopped
• 1 medium onion, chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 can (6 oz.) tomato paste
• 1/4 cup dry red wine
• 1/4 cup minced fresh parsley
• 1 Tbsp. dried basil, crushed
• 1 Tbsp. dried oregano, crushed
• 1 tsp. salt
• 1/2 tsp. pepper

Directions

1. In medium bowl, combine tomato sauce and ground beef. In a separate medium bowl, combine Ricotta cheese, 3/4 cup Parmesan cheese and parsley.
2. Pour 3/4 cup tomato mixture in bottom of 13x9-inch pan. Layer one-third noodles, half the Ricotta mixture, one-third of the remaining tomato sauce and 1 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles, tomato sauce and 1 cup Mozzarella and 3/4 cup Parmesan cheeses.
3. Cover with foil and bake at 350°F 50 minutes; uncover and bake 15 minutes more. Let stand 10 minutes before serving.
4. For Classic Tomato Sauce: Drain tomatoes, reserve juice. Finely chop tomatoes; set aside. In large saucepan, cook carrot and onion in olive oil until tender. Add garlic; cook 1 minute. Add reserved juice, tomatoes, tomato paste, red wine, parsley, basil, oregano, salt and pepper. Simmer 1 hour, stirring occasionally.