Italian Neapolitan Lasagna

From the test kitchen of Dotty's Diner this is our amazing simple recipe for Lasagna.  Can be assembled the day before.  Serves 10 to 12
9 Oven Ready Lasagna noodles 9
Meat Sauce
Ricotta cheese mixture
2 - 3 cups Grated Mozzarella cheese (divided) 250 - 375 mL
1/2 cup Freshly grated Reggiano-Parmigiano (divided) 125 mL

MEAT SAUCE
1 tbsp Olive Oil 15 mL
1 cup Finely chopped onion 250 mL
4 Large garlic clove, minced or finely chopped 4
1/2 cup Red or yellow pepper chopped in small pieces 125 mL
1/2 lb Lean Ground beef 250 g
1/2 lb Ground Sausage 250 g
28 oz can Crushed or Chopped Tomatoes 796  mL can
5.5 oz can Tomato paste 156  mL
4 oz Dry red wine 120g
1 tsp Salt 5 mL
1/4 tsp Pepper 1 mL
1 tbspSugar 15 mL
2 tspDried Oregano 10 mL
1 tspDried Basil 5 mL

RICOTTA CHEESE MIXTURE
1 lb tub Ricotta cheese 454 g
1 Egg 1
1 cup Mozzarella cheese 250 mL
1/4 cup Parmesan Cheese 50 mL
1/4 cup Finely chopped parsley 50 mL
Salt & Pepper
Meat Filling
Heat oil in a large pot or skillet; add onion, red pepper, garlic, ground beef and sausage (if in casing remove sausage from casing) stir to break up meat and cook over medium heat until meat in no longer pink. Drain excess fat. Add remaining ingredients and stir well.  Simmer about 30 minutes. 

.

Ricotta Cheese Mixture
In a bowl, slightly beat egg, add ricotta cheese, 1/4 cup parmesan cheese, 1 cup [250 mL] mozzarella cheese, parsley and season with salt and pepper. Mix well, set aside.

Preheat the oven to 350°F [180°C]

Assemble
In a 9x13x2 inch  [23x31x5 cm], spread a thin layer of sauce. Layer in this order, 3 noodles, 1/3 of the ricotta cheese mixture, and 1 cup of the meat sauce. Repeat layers ending with sauce. Top with remainder of mozzarella and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. and bake for 1 hour.  Uncover and cook for 15 minutes longer or until top is golden and lasagna bubbling.  Remove from oven and let it sit for 15 minutes before cutting.

 


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