Il Bistro Lasagna
photo by Leslie
- Ready In:
- 1hr 5mins
- 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
- 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.
Questions & Replies
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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 Recipe #154639 . This is now the ONLY lasagna I will ever make - Thank you so much for sharing !(and my family thanks you too!)
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
To quote my very Italian mother: "this by far the best lasagna I have ever had." And she is correct. This was my first time not layering the ricotta mixture multiple times (pasta, ricotta, sauce, repeat) and I was a bit nervous. Silly me. The two-meat mixture is delicious, the mozzarella and fontina layers add a great tangy cheesiness, and the ricotta mixture is very creamy and wonderfully seasoned. By far the most flavorful and delicious lasagna I have had the pleasure of making. Thank you.
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