Il Bistro Lasagna

photo by Leslie photo by Leslie
photo by Leslie
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
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.

Questions & Replies

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  1. GotBoxer
    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!)
  2. barbie66
    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
  3. Jan in Lanark
    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.
  4. Bekah
    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.
  5. Leslie
    AWESOME!! This is a rich and delicious dish that my whole family enjoyed. I added fresh baby spinach leaves to one of my layers(just as a trick to get them to eat veggies)but I made the rest exactly as written. This is a winner that I will make again. Thanks for a superb, well written recipe!


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