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1
Bring a large pot of water to the boil.
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2
Add the noodles and cook according to package directions.
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3
Drain well.
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4
When cool enough to handle, separate the noodles.
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5
Note: I much prefer to use fresh pasta sheets.
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6
In a large skillet, heat the olive oil over medium heat.
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7
When hot, add the onion and garlic; saute 2 minutes.
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8
Then add ground veal and beef; saute until almost cooked through.
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9
Drain well and put back on the stove.
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10
Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
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11
Saute until the meat is cooked through.
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12
Remove from the heat and set aside.
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13
In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
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14
In a separate bowl, combine the mozzarella and fontina; set aside.
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15
You will need a large casserole dish for this recipe.
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16
A deep (at least 2 inches) 9-by-13-inch pan will work.
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17
Spread a thin layer of the marinara in the bottom.
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18
Put down a layer of noodles, overlapping slightly.
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19
Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
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20
Place another layer of pasta on top and repeat with the remaining meat and cheese.
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21
Spread all of the ricotta mixture on top.
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22
Add a final layer of pasta and spread the remaining marinara on top.
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23
Sprinkle top with the Parmigiano and Romano.
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24
Place dish on a baking sheet.
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25
Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
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26
Let cool 10 minutes before cutting.
