3 Meat & 3 Cheese Lasagna
A rich, decadent and flavorful lasagna that has become an absolute favorite in our house!
Ingredients
- 1/2 Lb Ground Veal
- 1/2 Lb Ground Beef
- 1/2 Lb Ground Pork
- 1 Yellow Onion, About 3/4 Cups
- 3 Cloves Garlic
- 3 14.5 Oz Cans Stewed Tomatoes
- 1 28 Oz Can Tomato Sauce
- 1/4 Cup Italian Red Wine (+ another splash for good luck)
- 3 Tbs Tomato Paste
- 1 Tbs Soy Sauce
- 2 Tsp Salt
- 1 Tsp Dried Oregano
- 1/3 Cup Fresh Chopped Parsley
- 1 Box No Boil Lasagna Noodles
- 16 Oz Shredded Mozzarella
- 1 Cup Fresh Ricotta
- 5 Oz Grated Parmesan
Instructions
- First, put a large dutch oven over medium heat and add the veal, pork, ground beef and chopped onion. Cook until browned, about 12 minutes.
- Next drain the meat of grease and return to the dutch oven.
- Add the garlic and cook for one minute.
- Then add the stewed tomatoes, the tomato sauce, red wine, tomato paste, soy sauce, salt, and oregano to the pot. Bring this to a boil, then turn down to a simmer and cook for 1.5 hours. As it cooks, stir and break apart the stewed tomatoes. Taste and add additional seasoning as needed.
- Right before you are ready to layer the lasagna, add the fresh parsley to the tomato sauce.
- Preheat the oven to 350 degrees.
- Ladle a few tablespoons of sauce into the bottom of a deep 9 x 13 pan to act as a little glue to hold the first layer of noodles.
- Start layering in the following order: noodles, a heaping tablespoon of ricotta over each noodle (spread out), a shake of parmesan, approximately 1/3 cup of mozzarella cheese, and then a hefty ladle of sauce covering the layer. Repeat until you run out of noodles or room!
- Top the Lasagna with a healthy amount of parmesan and mozzarella cheese.
- Pop this heavy boy into the oven and cook until the top is golden, approximately 30-40 minutes.
- Remove from the oven and let cool for 10 minutes, then slice and serve while hot!