My son in law requested lasagna for his birthday meal. I went a little further with this pan than my usual lasagna. The three meats are ground pork, ground chuck and Mild Italian Sausage. I used some of the roasted Roma tomatoes as an addition to the sauce (the recipe for them is also on the blog) and used two boxes of noodles. The cheeses are Ricotta, Parmesan, Romano, Asiago and Mozzarella.
Let's start with our sauce:
1 lb. ground chuck
1 lb. ground pork
1 lb. Mild Italian Sausage, casings removed
3 large cans crushed tomatoes
4 small cans tomato paste
2 cups roasted Roma tomatoes
Basil, Parsley, Rosemary, Oregano
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
salt & freshly ground black pepper
1 large container ricotta cheese
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella
2 cups 3 Cheese Italian Blend (divided)
2 eggs lightly beaten
1/4 cup chopped parsley
2 boxes lasagna noodles, cooked according to package directions
Brown the ground pork, ground chuck and sausages in a Dutch oven over medium high heat.
Remove the browned meat from the pot and set aside. Deglaze with the wine.
Add the meat back into the pot.
While the meat is browning, saute the onion and peppers in a little olive oil until softened.
Add the onions/pepper and Roma tomatoes in with the browned meat.
Add the crushed tomatoes, tomato paste and the herbs. Check seasonings and add salt and pepper.
Reduce heat and let sauce simmer for about an hour or so. Stir occasionally so it doesn't stick.
In a large bowl combine ricotta, eggs, parsley, parmesan, mozzeralla and half the Italian cheese blend.
In a large lasagna pan, put a thin layer of sauce. Place one layer of noodles, overlapping slightly. Spread a thin layer of the ricotta mixture and repeat layers until all noodles are used. Finish with the remaining half of the Italian cheese blend.
Cover with foil and bake in a 350 degree oven for about 90 minutes. During the last 10 minutes remove foil. Let rest at least 10 minutes before cutting.