VALERIE BERTINELLI’S MOM’S LASAGNA | RECIPE – RACHAEL RAY SHOW
A beef-and-pork meat sauce and herbed ricotta make up many of the layers in this family recipe from Valerie Bertinelli, host of Food Network’s “Family Food Showdown.”
Provided by: Valerie Bertinelli
Ingredients:
| 1 pound lean ground beef |
| ½ pound hot Italian sausage |
| 1 small yellow onion |
| chopped |
| 2 tablespoons tomato paste |
| One 28-ounce jar tomato sauce |
| 2 eggs |
| Two 15-ounce containers part-skim ricotta |
| One 16-ounce bag shredded mozzarella |
| divided |
| ⅓ cup grated parmesan |
| plus ¼ cup |
| 1 tablespoon freshly chopped oregano |
| 1 tablespoon freshly chopped basil |
| ½ teaspoon kosher salt |
| Freshly ground pepper |
| One 1-pound box no-boil lasagna |
Steps:
- Preheat the oven to 375˚F
- Place a large saute pan over medium-high heat and add the beef and sausage, stirring occasionally until it begins to brown, about 2 minutes
- Add the onion and cook until softened and the meat is cooked through, 3 to 4 minutes
- Stir in tomato paste and toast for 30 seconds, then add sauce and cook until thickened slightly, about 5 minutes
- Remove from heat and set aside
- Beat eggs in a large bowl
- Add the ricotta, 1 cup mozzarella, 1/3 cup parmesan, oregano, basil, salt and pepper and stir to combine
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish
- Arrange a layer of noodles on the bottom and top with a third of the ricotta filling
- Spread with another layer of sauce and top with another layer of noodles
- Continue with 2 more layers of cheese, sauce and noodles, ending with a top layer of noodles
- Spread another thin layer of the remaining sauce, sprinkle the remaining mozzarella and parmesan on top and cover with aluminum foil
- Bake, covered, for 45 minutes, then uncover and bake until the cheese is golden and the lasagna is bubbling, 15 to 20 minutes more
- Remove from the oven and let stand 10 to 15 minutes before serving