LASAGNA
Fresh Pasta:
6 cups All Purpose Unbleached Flour
1 cup Semolina Flour
8 extra large Eggs
1 Tbsp Salt mixed with 1 Tbsp Water
Ricotta Mixture:
2 lbs Whole Milk Ricotta
½ cup grated Pecorino Romano Cheese
1 cup shredded Whole Milk Mozzarella
¼ cup chopped fresh Parsley
2 extra large Eggs
Assembling Lasagna Tray:
Fresh Pasta
Crushed Meatballs (approx 8-10/layer)
Sauce/Gravy
Grated Pecorino Romano Cheese
Shredded Whole Milk Mozzarella
Ricotta Mixture or chopped boiled Egg (1/layer)
Ingredients
Lasagna
1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles
Directions
Preheat the oven to 375 degrees F.
Place a large saute pan over medium-high heat and add the beef
and sausage. Cook, stirring occasionally, until it begins to
brown, about 2 minutes.
Add the onions, garlic and dried oregano and cook until
they are softened and the meat is cooked through,
3 to 4 minutes. Stir in the tomato paste and toast for
30 seconds, then add the tomatoes and cook until the sauce
has thickened slightly, about 5 minutes. Remove from the
heat and set aside.
Beat the eggs in a large bowl. Add the ricotta,
1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano,
salt and pepper and stir to combine.
Spread a thin layer of sauce on the bottom of a
9-by-13-inch baking dish.
Arrange a layer of noodles over the sauce and
top with a third of the ricotta filling. Spoon over a
layer of sauce and top with another layer of noodles.
Continue with 2 more layers of ricotta, sauce and noodles,
ending with a top layer of noodles.
Spoon a thin layer of the remaining sauce over the top,
sprinkle the remaining mozzarella and Parmesan over the noodles
and cover with aluminum foil.
Bake for 45 minutes,
then uncover and cook until the cheese is golden and the
lasagna is bubbling, another 15 to 20 minutes.
Let stand for 10 to 15 minutes before serving.