Recipe by Chef stevemib
I developed this recipe after spending some time in Sorrento. There are hundreds of recipes for lasagna but this one to me and my friends is as close to authentic as I can get and still satisfy the American taste buds. Trust me you will love it!
Top Review by Fancie Face
I give this a 3 as it was ok after I adjusted the recipe. Honestly, 4 Tablespoons dried basil was way too much. I only added 2 and this was still strong for the amount of tomatoes added. I also added sugar, minced garlic & pepper to taste and doubled the tomatoes. I only cooked 1 1/2 boxed of lasagna and added 1 pound of ground sausage.
- 2 lbs lasagna noodles
- 750 g gound sirloin
- 500 g plum tomatoes
- 16 ounces ricotta cheese
- 8 ounces mascarpone cheese
- 16 ounces mozzarella cheese
- 1 teaspoon salt
- 4 tablespoons dried basil
- 3⁄4 cup extra virgin olive oil
- 1 cup merlot (or your favorite red wine)
- 2 eggs
- 1 teaspoon ground nutmeg
Directions See How It's Made
- Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
- Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
- Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
- Brown ground beef and drain.
- Add cooked beef to sauce and mix.
- Preheat oven to 375°F.
- Place a layer of noodles on bottom of 9x12-inch baking pan.
- Cover with just enough sauce to cover noodles.
- Add another layer of noodles crosswise (opposite pattern from first layer).
- Add sauce again to cover.
- Add another layer of noodles crosswise (opposite pattern from second layer).
- Add cheese mixture from frig.
- Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
- Add remainder of sauce.
- Grate mozzarella and spread over top.
- Drizzle lightly with olive oil and sprinkle some salt on top.
- Place toothpicks strategically to prevent foil from sticking to cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
- Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
- Serve with a caeser salad and lots of garlic bread.