Description

A simple lasagna, beautiful enough to serve at holiday time.

Ingredients

• 1/3 lb. ground beef
• 1/3 lb. ground veal
• 1/3 lb. ground pork
• 1/2 lb. sweet Italian sausage, casing removed
• salt and pepper, to taste
• 2 T. chopped fresh Italian parsley
• 1/4 c. olive oil
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 3- 28 oz. cans Italian tomatoes, hand-crushed with the juice
• 2 lb. lasagna noodles
• 4 fresh basil leaves, torn
• 3 lb. ricotta cheese
• 1 1/2 cups freshly grated Pecorino Romano cheese
• 2 large eggs, lightly beaten
• 1 lb. mozzarella cheese, thinly sliced or shredded

Steps

1. Saute meats and sausage in a large pan over medium heat. Add salt, pepper and 1 T parsley. Saute until meat is lightly browned, about 10 minutes. Using slotted spoon, remove meats from pan and set aside. Pour off excess fat from pan.
2. Put oil in pan and heat it over medium-low heat. Add onion and garlic and cook until onion is translucent, about 10 minutes. Add tomatoes, salt and pepper, and basil. Cook, stirring occasionally, until tomatoes have reduced to a thick sauce, about 1 1/2 hours. Stir in the meat mixture. Remove from heat and set aside.
3. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook till al dente, about 10-12 minutes. Drain and lay noodles on dish towels or paper towels and pat dry.