Classic Cheese
Lasagne Autentico
Prep Time: 60 min | Cook Time: 60 min | Servings: 12 | Calories: 447
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Prep Time
60 min
Cook Time
60 min
Servings
12
Calories
447
This recipe sets out to take lasagna back to its roots with classic all-star ingredients starting with seasoned ground beef, robust red sauce made from hearty tomatoes and creamy cheese like Sargento® Shredded Parmesan Cheese tucked between layers of noodles as it bakes in your oven this recipe will fill your kitchen with mouthwatering aromas.
Ingredients
- 1 recipe Classic Tomato Sauce (recipe below) or 1 jar (30 oz.) pasta sauce
- 1 pound ground beef, cooked and drained
- 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
- 1-1/2 cups (6 oz.) Sargento® Shredded Parmesan Cheese, divided
- 3 Tbsp. minced fresh parsley
- 1/2 pound lasagna noodles, cooked and drained
- 3 cups (12 oz.) Sargento® Shredded Mozzarella - Traditional Cut
- 2 cans (28 oz. each) Italian tomatoes
- 1 carrot, chopped
- 1 medium onion, chopped
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 can (6 oz.) tomato paste
- 1/4 cup dry red wine
- 1/4 cup minced fresh parsley
- 1 Tbsp. dried basil, crushed
- 1 Tbsp. dried oregano, crushed
- 1 tsp. salt
- 1/2 tsp. pepper
Directions
- In medium bowl, combine tomato sauce and ground beef. In a separate medium bowl, combine Ricotta cheese, 3/4 cup Parmesan cheese and parsley.
- Pour 3/4 cup tomato mixture in bottom of 13x9-inch pan. Layer one-third noodles, half the Ricotta mixture, one-third of the remaining tomato sauce and 1 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles, tomato sauce and 1 cup Mozzarella and 3/4 cup Parmesan cheeses.
- Cover with foil and bake at 350°F 50 minutes; uncover and bake 15 minutes more. Let stand 10 minutes before serving.
- For Classic Tomato Sauce: Drain tomatoes, reserve juice. Finely chop tomatoes; set aside. In large saucepan, cook carrot and onion in olive oil until tender. Add garlic; cook 1 minute. Add reserved juice, tomatoes, tomato paste, red wine, parsley, basil, oregano, salt and pepper. Simmer 1 hour, stirring occasionally.
