Email to Cat      

II Bistro Lasagna

Source of Recipe


II Bistro Restaurant






List of Ingredients



• About 12 ounces lasagna noodles
  
• 1/4 cup olive oil
  
• 1-1/2 tsp minced onion
  
• 1-1/2 tsp minced garlic
  
• 2-1/2 lbs. combined ground veal and beef
  
• 2 tsp dried oregano, crushed
  
• 1 Tbsp finely chopped fresh rosemary
  
• About 3/4 tsp salt, divided
  
• About 1/2 tsp black pepper, divided
  
• 1-1/2 cups ricotta cheese
  
• 1-1/2 tsp finely chopped parsley
  
• 1/2 cup half-and-half
  
• 1 lb. mozzarella cheese, grated
  
• 1 lb. fontina cheese, grated
  
• 2 cups marinara sauce (bottled or homemade)
  
• 1 cup freshly grated Parmigiano-Reggiano cheese
  
• 1 cup freshly grated Romano cheese
  






Instructions



1. Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain well. When cool enough to handle, separate the noodles.
   
   
2. In a large skillet, heat the olive oil over medium heat. When hot, add the onion and garlic; saute 2 minutes. Then add ground veal and beef; saute until almost cooked through. Drain well and put back on the stove. Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until the meat is cooked through. Remove from heat and set aside.
   
   
3. In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside. In a separate bowl, combine the mozzarella and fontina; set aside.
   
   
4. You will need a large casserole dish for this recipe. A deep (at least 2 inches) 9x13-inch pan will work. Spread a thin layer of the marinara in the bottom. Put down a layer of noodles, overlapping slightly. Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara. Place another layer of pasta on top and repeat with the remaining meat and cheese. Spread all of the ricotta mixture on top. Add a final layer of pasta and spread the remaining marinara on top. Sprinkle top with the Parmigiano and Romano.
   
   
5. Place dish on a baking sheet. Bake on center oven rack in a preheated 450-degree oven until golden on top and heated through in the center, about 25 to 35 minutes. Let cool 10 minutes before cutting.
   
   Makes 12 servings.