Italian Grinder Lasagna

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READY IN: 2hrs 15mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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.
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