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1
Preheat the oven to 350 degrees F.
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2
In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic.
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3
Mix well.
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4
Season with salt and pepper.
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5
To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan.
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6
Sprinkle 1/4 of the grated cheese over the sauce.
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7
Cover the cheese with 1/4 of the dried noodles.
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8
Spread a 1/4 of the cheese filling evenly over the noodles.
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9
Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce.
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10
Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.
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11
Remove from the oven and cool for 10 minutes before serving.
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12
Slice and serve.
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13
In a large nonreactive saucepan, over medium heat, add the oil.
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14
In a mixing bowl, combine the meat.
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15
Season with salt and pepper and mix well.
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16
When the oil is hot, add the meat and brown for 4 to 6 minutes.
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17
Add the onions, celery, and carrots.
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18
Season with salt and pepper.
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19
Cook for 4 to 5 minutes or until the vegetables are soft.
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20
Add the garlic and tomatoes.
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21
Season with salt and pepper.
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22
Continue to cook for 2 to 3 minutes.
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23
Whisk the tomato paste with the stock and add to the tomatoes.
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24
Add the thyme, bay leaves, oregano, basil and red pepper.
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25
Mix well.
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26
Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours.
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27
Stir occasionally and add more liquid if needed.
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28
During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese.
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29
Remove from the heat and let sit for 15 minutes before serving.
