Italian Lasagna

Recipe by Chef stevemib
READY IN: 2hrs 40mins
SERVES: 8-10




  • Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
  • Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
  • Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
  • Brown ground beef and drain.
  • Add cooked beef to sauce and mix.
  • Preheat oven to 375°F.
  • Place a layer of noodles on bottom of 9x12-inch baking pan.
  • Cover with just enough sauce to cover noodles.
  • Add another layer of noodles crosswise (opposite pattern from first layer).
  • Add sauce again to cover.
  • Add another layer of noodles crosswise (opposite pattern from second layer).
  • Add cheese mixture from frig.
  • Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
  • Add remainder of sauce.
  • Grate mozzarella and spread over top.
  • Drizzle lightly with olive oil and sprinkle some salt on top.
  • Place toothpicks strategically to prevent foil from sticking to cheese.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
  • Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
  • Serve with a caeser salad and lots of garlic bread.
  • Enjoy!