Recipe: Classic Meat Lasagna

A classic and an all-time favorite in kitchens around the world! This meat lasagna recipe will leave them begging for another serving. Print the recipe out and get started on this amazing dish, we are certain you will be the talk of the town with this one or at least your household!

Recipe: Classic Meat Lasagna
Recipe Type: Classic Meat Lasagna
Author: YouGottaEatThis.com
You Gotta Eat This!
Ingredients
  • <strong>Ingredients:</strong>
  • 2 lbs. Fresh Ricotta
  • 1 egg lightly beaten
  • ¾ cup grated Pecorino Romano Cheese
  • 4 tbsp. chopped fresh parsley
  • 2 tbsp. garlic powder
  • 3 qts. Marinara Sauce
  • 3 lbs. Fresh Lasagna Strips
  • 2 lbs. Fresh Mozzarella (One Day Old)
  • 2 lbs. Chop Meat
  • 2 lbs. Sweet Italian Sausage
  • 6 tbsp. olive oil
Instructions
  1. <strong>This entire meal is a process….and you need to organize your ingredients in the following order:</strong>
  2. Combine in large mixing bowl….one egg lightly beaten, ricotta cheese, 2 tbsp. fresh chopped (flat leaf) parsley and ¾ of one quart of Marinara Sauce. Mix all of these ingredients together with a wooden spoon…..Set aside.
  3. Sauté two pounds of chop meat in 2 tbsp of olive oil. Add 2 tbsp of fresh chopped parsley…..and 2 tbsp. of garlic powder and salt and pepper to taste. Sauté approximately ten minutes…..Set aside.
  4. Sauté two pounds of sausage (removed from the casing) in 2 tbsp of olive oil. Sauté for approximately 15 minutes. Both sausage and chop meat should be crumbly. Drain any extra olive oil off both so not too greasy. Set aside.
  5. Slice the day old mozzarella. Set aside.
  6. Now, all of the ingredients that you will be using to layer your lasagna are complete
  7. <strong>Prepare Fresh Lasagna:</strong>
  8. In rapid boiling salted water, add 2 tbsp of olive oil to prevent the lasagna noodles from sticking. If using fresh lasagna strips just allow strips to drop into boiling water for one minute only. No more than seven strips per pot of boiling water. Then take the pot to sink….add cold water to pot until you are able to reach into pot with your hands to remove strip by strip. Place on clean dry dish towels on kitchen counter. You can layer these by placing clean dry dish towels in between each layer. When all noodles are cooked and laid out you are ready to prepare the lasagna into large aluminum throw away lasagna pan.
  9. Ladle enough sauce to cover bottom of the baking dish or aluminum pan. Cover with approximately four noodles and top with a layer of the ricotta mixture, chop meat, sausage, grated cheese and mozzarella. Cover with sauce and repeat with next layer of lasagna strips.
  10. Make two or three more layers depending on your pan size.
  11. Top layer of noodles should be slightly covered with sauce so it does not burn in oven.
  12. Cover with saran wrap….then aluminum foil and refrigerate overnight.
  13. The day you are serving…..remove from refrigerator in the morning….let stand on counter top until room temperature. Bake at 350 for one to one and a half hours depending on your oven.
  14. Always remember to remove the saran wrap before placing in oven.
  15. Cover again with aluminum foil and bake.
  16. Place knife in center of lasagna to check if done. Knife should be hot.
Notes
Enjoy! Serves 12.
3.2.1255