Il Bistro Lasagna

Recipe by Sgt. Pepper
READY IN: 1hr 5mins




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