This incredibly delicious lasagna recipe made with fresh pasta sheets and homemade ricotta cheese is super easy to make and will take your lasagna to a whole new level. You can make this lasagna with store bought noodles and ricotta as well, it will still be super delicious, but using the fresh pasta and homemade ricotta really brings it over the top! It’s well worth taking that little bit of extra time to do it as your lasagna will come out amazing! Check out the video posted below for the full recipe, easy directions and the trick to getting your ricotta super creamy whether you’re using store bought or homemade!
Ingredients
1 medium sized red onion
3 cloves of garlic
several stalks of celery
4 medium sized carrots
3 fresh vine ripened tomatoes
Several tablespoons to 1/4 cup of vegetable or olive oil
1 pound of 50% mix of chopped beef/veal or sausage
Several teaspoons parsley
Salt and pepper to taste
1/2 teaspoon crushed red pepper
2 cups tomato puree or crushed tomatoes
12 lasagna sheets
2 cups ricotta cheese
2 cups mozzeralla cheese
1/4 to 1/2 cup heavy cream with a splash of mik
1 to 1 1/2 cups grated parmesan reggiano or pecorino romano cheese depending on your taste
Dice vegetables and tomatoes. Take a large pot cover the bottom with oil, when oil has warmed add vegetables sautee lightly, add tomatoes, let cook until soft, add ground meats, brown well. Add tomato puree salt,pepper,crushed red pepper and parsley stir well then reduce heat, cover and let cook for about an hour check on it occassionally. Prepare your lasagna sheets dough. Grate your cheeses and prepare your ricotta cheese by stirring in the 1/2 teaspoon salt,heavycream/milk and parsley. Stir until creamy. Roll out pasta dough , cut into sheets and drop into boiling water for about a minute placing them on a greased pan so as not to stick. Assemble lasagna by placing some sauce on the bottom of your pan, then a layer of lasagna sheets, then a layer of ricotta cheese, a layer of mozzeralla cheese, sprinkle with parmersan cheese then another layer of lasagna sheets. Keep going until all your layers are done. Cover with tented aluminum foil (so your cheese doesn’t stick to it) bake at 350 farenheit for about for minutes, then remove foil, let cook for another 15 minutes or until golden brown on top. Remove and let cool for about 20 minutes half an hour before cutting. Serve and enjoy!