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
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.
On photo: WL-971215BREAD PLATE 6" | 15 CM
Photo by: cinnamonvanilla_cook