This lasagna is difficult and time-consuming, but in my mind still totally worth it. I made it for Mae’s birthday party. It made 2 casserole dishes, one 9 by 13 and one 8 by 8. I used the 9 by 13 for the party and froze the other. We recently had it for company last weekend. It froze really well and tasted just the same, like it had just been made.
The noodles were so light and melted in my mouth. The bolognese was tangy, but not too tomatoee. The many layers of cheese, ricotta, sauce and noodles, made each bite taste like a meal in your mouth. It was heavenly.
2 large cans San Marzano whole tomatoes
1/8 cup extra-virgin olive oil
2 medium yellow onions, diced
8 garlic cloves, chopped
1 pound ground pork
1 pound ground beef
5 slices bacon, fried and chopped
salt and pepper
3/4 cup dry white wine
1/4 cup tomato paste
4 bay leaves
1½ teaspoons dried oregano, crumbled
1/4 cup carrots, shredded
1 1/2 large containers ricotta, whole milk
salt and pepper
1 cup fresh basil, chopped
Homemade Egg Noodles (see past posting)
2 c. Mozzarella cheese, shredded
1 1/2 c. Parmagiano Reggiano
Start by making the bolognese: In a large sauce pan, brown all the meat and onions. Add garlic and wine. Add remaining ingredients and let it simmer for 2 hours covered. Set aside.
To make the ricotta filling, combine all the above ingredients and set aside.
Make noodles. Set aside.
To assemble the lasagna, start by laying down 1/2 cup sauce on the bottom of a 9 by 13 pan. Lay down 1 layer of noodles, cutting to fit the pan, some layering is fine:) Then add 1/3 of the meat sauce and 1/3 of the mozzarella and parm. Add another layer of noodles. Then, add 1/3 of the ricotta mixture. Add another layer of noodles. Repeat two more times until all the ingredients is gone. You can do a lot more layers with homemade noodles since they are so much thinner than store-bought noodles.
Bake in the oven at 350 degrees for 45 minute or until hot in the center.