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    You are in: Home / Recipes / Il Bistro Lasagna Recipe
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    Il Bistro Lasagna

    Il Bistro Lasagna. Photo by ~Leslie~

    1/4 Photos of Il Bistro Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

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    Units: US | Metric


    1. 1
      Bring a large pot of water to the boil.
    2. 2
      Add the noodles and cook according to package directions.
    3. 3
      Drain well.
    4. 4
      When cool enough to handle, separate the noodles.
    5. 5
      Note: I much prefer to use fresh pasta sheets.
    6. 6
      In a large skillet, heat the olive oil over medium heat.
    7. 7
      When hot, add the onion and garlic; saute 2 minutes.
    8. 8
      Then add ground veal and beef; saute until almost cooked through.
    9. 9
      Drain well and put back on the stove.
    10. 10
      Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
    11. 11
      Saute until the meat is cooked through.
    12. 12
      Remove from the heat and set aside.
    13. 13
      In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
    14. 14
      In a separate bowl, combine the mozzarella and fontina; set aside.
    15. 15
      You will need a large casserole dish for this recipe.
    16. 16
      A deep (at least 2 inches) 9-by-13-inch pan will work.
    17. 17
      Spread a thin layer of the marinara in the bottom.
    18. 18
      Put down a layer of noodles, overlapping slightly.
    19. 19
      Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
    20. 20
      Place another layer of pasta on top and repeat with the remaining meat and cheese.
    21. 21
      Spread all of the ricotta mixture on top.
    22. 22
      Add a final layer of pasta and spread the remaining marinara on top.
    23. 23
      Sprinkle top with the Parmigiano and Romano.
    24. 24
      Place dish on a baking sheet.
    25. 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. 26
      Let cool 10 minutes before cutting.

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    Ratings & Reviews:

    • on April 08, 2008


      If I could give this recipe 10 stars I would. I was VERY skeptical about only having one layer of ricotta - and boy was I suprised! This was by far the best lasagna I have ever eaten. I used a combo of ground beef/ground pork since veal is impossible to find (and I live in Iowa LOL!). I also used a homemade zucchini/marinara sauce based on Whole Wheat Spaghetti With Zucchini Sauce . This is now the ONLY lasagna I will ever make - Thank you so much for sharing !(and my family thanks you too!)

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    • on March 28, 2006


      This is a great lasagna recipe. I have been making lasagna for years, and I found this method interesting. The combination of the veal and ground beef really makes the recipe. I followed the instructions exactly as written, and I used my own homemade marinara sauce. Thanks for sharing, Meanie. --Marla

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2005


      Two thumbs up from all my guests! I used probably twice as much sauce as called for and I think I would incorporate the meat into the sauce next time. Didn't have romano for the top so I doubled the freshly grated parmesan. Excellent recipe- thanks Mean.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Il Bistro Lasagna

    Serving Size: 1 (302 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 736.8
    Calories from Fat 409
    Total Fat 45.5 g
    Saturated Fat 23.0 g
    Cholesterol 177.2 mg
    Sodium 1161.6 mg
    Total Carbohydrate 30.8 g
    Dietary Fiber 2.1 g
    Sugars 5.7 g
    Protein 49.1 g

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