Ingredients
- 1 package Anna Traditional Lasagne (1 lb), cooked but still firm
- ¼ cup Cento Classico Olive Oil
- 1 cup Onion, diced
- 1 clove Garlic, chopped
- 2 lbs Ground Beef 90/10
- ¼ cup Cento Double Concentrated Tomato Paste Tube
- 2 jars Cento Marinara Pasta Sauce (25.5 oz)
- 2 lbs Ricotta Cheese
- 2 Egg
- 1 cup Pecorino Romano Cheese, shredded
- 1 cup Italian Parsley
- 5 cups Mozzarella Cheese, shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
<b>Meat sauce</b> <br />
In a sauce pot add oil and onions, sauteed over medium heat, approximately 5 minutes until translucent. Add garlic saute for an additional minute then add beef and cook Until beef is browned. Add paste, ½ cup parsley, salt and pepper, cook additional 3-5 minutes then add your jarred sauce, cover and simmer for 15-20 minutes. Turn off heat and set aside.
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<b>Ricotta filling</b><br />
In a large mixing bowl add ricotta, eggs, ½ cup Romano cheese and remaining parsley. Salt and pepper to taste and mix well.
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<b>Assembly</b><br />
Preheat oven to 375Ëu0161F. In a 13 inch x 9 inch x 3 inch lasagne dish, cover the bottom with the meat sauce. Place six sheets of noodles with the ends in the middle of the dish, three on each half of the dish. The noodle will fold up and over the sides of the dish. Next in order, evenly spread the meat sauce, sprinkle Romano cheese, spread the mozzarella and dollop the ricotta mixture throughout the lasagne. Then lay three sheets of noodles centered in the dish and repeat the process. Repeat until the dish is full. Last layer should be only the lasagne sheets, flip over the overlapping sheets from the base layer of noodles. Cover with sauce then cover the entire dish with aluminum foil, cook in the oven for 50 minutes. Last 10-15 minutes uncover to form a nice crust.
