-
1
Prepare the sauce and noodles: In a nonreactive large pot over medium heat, brown the ground beef, breaking it up with a spoon, 5 to 10 minutes.
-
2
Pour off any excess fat.
-
3
Add the garlic to the pan and saute for 1 minute.
-
4
Add the tarragon and Marsala, and cook for 2 minutes, stirring to scrape up any bits stuck to the bottom of the pan.
-
5
Stir in the tomatoes, tomato paste, salt, pepper, and 1 cup water.
-
6
Partially cover and simmer over low heat, stirring occasionally, for up to 8 hours (the longer the better).
-
7
Meanwhile, bring a large pot of water to a boil.
-
8
Add the lasagne noodles and cook until al dente.
-
9
Drain and rinse under cold water.
-
10
Set aside in a large bowl of cold water to prevent the noodles from sticking together.
-
11
Preheat the oven to 350F.
-
12
Make the filling: In a large bowl, stir together the ricotta and eggs.
-
13
Whisk in the seltzer; the mixture should be fluffy.
-
14
Fold in the grated Parmesan and Romano cheeses.
-
15
Assemble the lasagne: Butter a large baking dish or lasagne pan.
-
16
Remove a few noodles from the water and pat them dry.
-
17
Arrange a layer of noodles over the bottom of the pan.
-
18
Ladle 1 cup of the sauce over the noodles; top with a layer of the sliced Parmesan and Romano cheeses.
-
19
Spread 1 cup of the cheese filling on top.
-
20
Repeat the layering process, using the remaining noodles, sauce, sliced cheese, and cheese filling, until you reach the top of the pan.
-
21
End with a final layer of noodles.
-
22
Top with any remaining sliced Parmesan and Romano cheeses.
-
23
Bake the lasagne until the top is golden brown, 1 hour.
-
24
The lasagne is best if you let it rest overnight and reheat it the next day.
