Lasagna is great for a Sunday family dinner because it feeds a crowd easily.
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NOTE: If you want add mushrooms to the sauce, feel free!
- 1/2 Cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tablespoon sea salt
- 3/4 Teaspoons freshly ground black pepper
- 1/2 Pound ground veal
- 1 Pound ground beef
- 1/2 Pound ground pork
- One 12-ounce can crushed tomatoes
- One 12-ounce can tomato sauce
- 1 small can of tomato paste
- 1 Pound dried lasagna noodles (or use no-boil lasagna)
- 2 Pounds whole-milk ricotta cheese
- 2 Tablespoons dried parsley
- 2 Tablespoons dried basil
- 2 Tablespoons dried oregano
- 2 large eggs
- 1/2 Cup grated Parmesan, plus more for final topping
- 2 Cups shredded mozzarella cheese
Preheat the oven to 350 degrees.
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and salt and sweat them until they are translucent, about 2 minutes. Add the ground veal, beef, and pork. Cook until the meat is browned, about 10 minutes. Stir in the crushed tomatoes, tomato sauce, and bring to a boil.
Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. When at a boil, add the tomato paste. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Skim any fat that rises to the surface.
Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned (about 2 tablespoons) and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
In a medium bowl, mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
Ladle about 1 cup of sauce on the bottom of a large lasagna pan. Arrange a layer of noodles followed by a layer of sauce using a slotted spoon to get a lot of the meat.
Then, with a regular big spoon, add some sauce. Arrange a layer of noodles. Then add some of the sauce and then some of the ricotta mixture. Add another layer of the meat and sauce. Then one more layer of ricotta mixture.
Add the last layer of noodles and top with a light layer of sauce and meat to cover all of the noodles.
Cover and bake for 45 minutes. Uncover and add mozzarella, smoothing it with a spatula to the edges. Bake for another 25-30 minutes until the mozzarella cheese starts to bubble and turns golden brown.
Let cool for at least 15 minutes before you start to cut. Save some of the meat sauce to cover each lasagna plate.