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1
Sauce:
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2
In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
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3
Add garlic and oregano and cook until fragrant.
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4
Stir in the tomato paste and cook until the meat is coated.
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5
Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
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6
Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
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7
Ricotta:
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8
In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
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9
Noodles:
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10
The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
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11
Lasagna Time:
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12
Preheat the oven to 375u00b0F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
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13
Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
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14
Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
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15
Cover Lasagna with foil and bake for about 20 minutes.
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16
Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
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17
Let the lasagna rest for 20 minutes before serving.
