Il Bistro Lasagna

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 12 ounces lasagna noodles, about
• 1/4 cup olive oil
• 1 1/2 teaspoons minced onions
• 1 1/2 teaspoons minced garlic
• 1 1/4 lbs ground veal
• 1 1/4 lbs ground beef
• 2 teaspoons dried oregano, crushed
• 1 tablespoon finely chopped fresh rosemary
• 3/4 teaspoon salt, divided,about
• 1/2 teaspoon black pepper, divided,about
• 1 1/2 cups ricotta cheese
• 1 1/2 teaspoons finely chopped parsley
• 1/2 cup half-and-half
• 1 lb mozzarella cheese, grated
• 1 lb fontina cheese, grated
• 2 cups marinara sauce (bottled or home-made)
• 1 cup freshly grated parmigiano-reggiano cheese
• 1 cup freshly grated romano cheese

Recipe

• 1 bring a large pot of water to the boil.
• 2 add the noodles and cook according to package directions.
• 3 drain well.
• 4 when cool enough to handle, separate the noodles.
• 5 note: i much prefer to use fresh pasta sheets.
• 6 in a large skillet, heat the olive oil over medium heat.
• 7 when hot, add the onion and garlic; saute 2 minutes.
• 8 then add ground veal and beef; saute until almost cooked through.
• 9 drain well and put back on the stove.
• 10 add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 11 saute until the meat is cooked through.
• 12 remove from the heat and set aside.
• 13 in a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
• 14 in a separate bowl, combine the mozzarella and fontina; set aside.
• 15 you will need a large casserole dish for this recipe.
• 16 a deep (at least 2 inches) 9-by-13-inch pan will work.
• 17 spread a thin layer of the marinara in the bottom.
• 18 put down a layer of noodles, overlapping slightly.
• 19 cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
• 20 place another layer of pasta on top and repeat with the remaining meat and cheese.
• 21 spread all of the ricotta mixture on top.
• 22 add a final layer of pasta and spread the remaining marinara on top.
• 23 sprinkle top with the parmigiano and romano.
• 24 place dish on a baking sheet.
• 25 bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
• 26 let cool 10 minutes before cutting.