Italian Grinder Lasagna

Name: Italian Grinder Lasagna
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 9 serving(s)
Ingredients: 1 lb ricotta cheese; 3 tablespoons fresh basil, chopped; 1 tablespoon dried oregano; 2 eggs; 1/8 teaspoon red pepper flakes; 1/4 cup grated parmesan cheese; 1 lb dried lasagna noodle; 2 1/4 cups tomato sauce (meaning pasta sauce, fresh made is preferred but can use bottled sauce); 1/2 lb prosciutto, thinly sliced; 1/2 lb genoa salami, thinly sliced; 1/2 lb smoked deli ham, thinly sliced; 1/2 lb sweet capicola, thinly sliced; 1/2 lb provolone cheese, thinly sliced; 1/2 lb shredded mozzarella cheese

Be the first to review this recipe

Recipe by ratherbeswimmin

Inspired by the sandwich

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 15mins

SERVES: 9

UNITS: US

INGREDIENTS

Nutrition

1

lb ricotta cheese
3

tablespoons fresh basil, chopped
1

tablespoon dried oregano
2

eggs
¹⁄₈

teaspoon red pepper flakes
¹⁄₄

cup grated parmesan cheese
1

lb dried lasagna noodle
2 ¹⁄₄

cups tomato sauce (meaning pasta sauce, fresh made is preferred but can use bottled sauce)
¹⁄₂

lb prosciutto, thinly sliced
¹⁄₂

lb genoa salami, thinly sliced
¹⁄₂

lb smoked deli ham, thinly sliced
¹⁄₂

lb sweet capicola, thinly sliced
¹⁄₂

lb provolone cheese, thinly sliced
¹⁄₂

lb shredded mozzarella cheese

DIRECTIONS

Preheat oven to 375°; coat the bottom and sides of a 13 x 9 inch baking dish evenly with olive oil.
In a big bowl, combine ricotta cheese, basil, oregano, eggs, pepper flakes, and Parmesan cheese; mix until the eggs are thoroughly combined.
In a big pot of salted boiling water, cook the dried pasta according to package directions; drain and rinse with cold water; place it on a paper towel to dry before using it in the dish.
Place 3/4 cup tomato sauce on the bottom of the baking dish; top with a layer of lasagna noodles.
Top noodles with 1/3 cup ricotta cheese mixture, spreading evenly over the noodles.
Top with another layer of pasta; top pasta with half of the meats, layering them evenly.
Top the meat with half of the provolone, and top this with half of the shredded mozzarella.
Repeat with a layer pasta, then 3/4 cup sauce, then 1/3 cup ricotta cheese mixture.
Top the ricotta cheese mixture with another layer of pasta, then the remainder of meats, provolone cheese, and mozzarella.
Finish with a final layer of pasta, topped with the remainder of the tomato sauce and the remaining ricotta cheese mixture .
Coat a large sheet of foil with oil and cover the baking pan with it, oil-side down.
Bake for 30 minutes, covered.
Remove foil and bake for an additional 15-20 minutes or until the top is bubbly and the cheese begins to brown.
Remove the lasagna from the oven and let it rest for 10 minutes before cutting to serve.