Ingredients
-
12
-
1/4
-
1 1/2
-
1 1/2
-
1 1/4
-
1 1/4
-
2
-
1
-
3/4
-
1/2
-
1 1/2
-
1 1/2
-
1/2
-
1
-
1
Directions
Il Bistro Lasagna,,If I could give this recipe 10 stars I would. I was VERY skeptical about only having one layer of ricotta – and boy was I suprised! This was by far the best lasagna I have ever eaten. used a combo of ground beef/ground pork since veal is impossible to find (and I live in Iowa LOL!). I also used a homemade zucchini/marinara sauce based on Recipe #154639 . This is now the ONLY lasagna I will ever make – Thank you so much for sharing !(and my family thanks you too!),This is a great lasagna recipe. I have been making lasagna for years, and I found this method interesting. The combination of the veal and ground beef really makes the recipe. I followed the instructions exactly as written, and used my own homemade marinara sauce. Thanks for sharing, Meanie. –Marla
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring a Large Pot of Water to the Boil. |
|
2
Done
|
Add the Noodles and Cook According to Package Directions. |
|
3
Done
|
Drain Well. |
|
4
Done
|
When Cool Enough to Handle, Separate the Noodles. |
|
5
Done
|
Note: I Much Prefer to Use Fresh Pasta Sheets. |
|
6
Done
|
in a Large Skillet, Heat the Olive Oil Over Medium Heat. |
|
7
Done
|
When Hot, Add the Onion and Garlic; Saute 2 Minutes. |
|
8
Done
|
Then Add Ground Veal and Beef; Saute Until Almost Cooked Through. |
|
9
Done
|
Drain Well and Put Back on the Stove. |
|
10
Done
|
Add the Oregano, Rosemary, About 1/2 Teaspoon Salt and 1/4 Teaspoon Pepper. |
|
11
Done
|
Saute Until the Meat Is Cooked Through. |
|
12
Done
|
Remove from the Heat and Set Aside. |
|
13
Done
|
in a Bowl, Stir Together the Ricotta, Parsley, Half-and-Half, 1/4 Teaspoon Salt and Pepper; Set Aside. |
|
14
Done
|
in a Separate Bowl, Combine the Mozzarella and Fontina; Set Aside. |
|
15
Done
|
You Will Need a Large Casserole Dish For This Recipe. |
