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  • ground meat 85%lean
  • dried parsley flakes
  • salt
  • ground black pepper
  • grated locatelli
  • diced onions
  • ricotta whole milk or part skim
  • locatelli cheese
  • mozzarella whole milk or part skim, shredded
  • dried parsley flakes
  • lasagna noodles
  • quarts basic tomato sauce (see sauce recipe)
  • cloves garlic minced
4 separate preparations need to be completed before assembling the lasagna.
I do it in this order:

Step 1 : Tomato Sauce

Make the basic tomato sauce up to 4 days before needed.

Step 2 : Browning the Chopped Meat

Heat a large frying pan over medium high heat, add chop meat in small
Stir and break any large clumps.
When meat begins to brown about 3 minutes add chopped onions and minced
garlic, cook another 3 minutes, add parsley, salt, pepper, and cheese.
Cook till meat is brown and crisp. Set aside. This step can be done up to 2 days before assembly.

Step 3 : Cooking the Noodles

Use a large pot to cook the lasagna noodles as directed but cook noodles only 4 minutes. Drain. Rinse the noodles in cold water so they're not too hot to handle. Put them back in the pot, add about 1 cup tomato sauce stir. Set aside. While your waiting for the water to boil prepare ricotta mixture.

Step 4 : Making Ricotta Mixture

In a large mixing bowl put ricotta, shredded mozzarella, grated locatelli
cheese, and parsley flakes. Mix till all ingredients are blended. Set aside.


Pre heat oven to 350 degrees

Warm sauce and browned meat if they were refrigerated.

Divide browned meat into three portions, and ricotta mixture into three portions.

Spread sauce to barely cover the bottom of a large lasagna pan.

Layer 1: Place lasagna noodles side by side to cover pan's length. Some
noodles will need to be cut in half. Save the other half for layer 3.
Spread 1 portion each of the meat and ricotta mixture over noodles evenly,
spread about 1/2 cup of sauce over top.

Layer 2: Arrange noodles from side to side, across width of pan. Add meat,
ricotta, and sauce as in layer 1.

Layer 3: Arrange noodles lengthwise as in layer 1. Add final portions of
meat, ricotta mixture, and sauce.

Layer 4: Arrange final layer of noodles from side to side. This time cover noodle with a generous amount of sauce. Don't flood the top. Don't panic if you run out of noodles, just add uncooked noodles to complete
the layer. Next time cook a few more.

Cover with aluminum foil and bake in a preheated oven for 45 mins. Remove
foil and continue cooking till sauce bubbles along sides of pan, and looks
cooked on top. Remove from oven and let sit for 15 minutes before cutting.

Serves 10 to 12 people


Cooled leftover can be frozen up to a month. Freeze in plastic freezer
container or bag. Reheat in oven. Add some sauce to the bottom a freezer to oven pan cover top with foil and heat till warm. Test temperature by
inserting knife into center, if blade is hot it's done.

Absolutly fantastic and great for leftovers.

posted under Pasta