Makes 8 servings
1 lb | 454 g
ground beef or a combination of ground beef, pork and veal
2 jars | 650 mL
each pasta sauce
1 tub | 454 g
Tre Stelle® Traditional Ricotta Cheese
1 cup | 250 g
Tre Stelle® Grated Parmesan Cheese
1 tbsp | 15 mL
Italian parsley, finely chopped
pinch black pepper
2 cups | 500g
Tre Stelle® Mozzarella, coarsely grated
1 box | 500 g
no-boil lasagna noodles
Preheat oven to 350ºF (180ºC).
In a medium bowl combine Ricotta and ¾ cup of Parmesan cheese; add egg, parsley and black pepper; stir to combine. Cover and refrigerate until ready to use.
Place ground meat in a large skillet and cook over medium high heat – approximately 7 minutes. Drain excess liquid from skillet and add pasta sauce;
simmer on medium low until ready to assemble lasagne.
Spread 1 cup of the pasta sauce evenly in the bottom of a 9x13” baking dish. Place lasagna noodles in a single layer to completely cover the bottom of the pan, top with one-third of the pasta/meat sauce and one-quarter of the grated Mozzarella cheese. Cover with an additional layer of noodles. Carefully spread the Ricotta cheese mixture onto noodles using a spatula to spread evenly. Top with another layer of noodles; top with meat sauce and grated Mozzarella cheese; making a total of four layers ending with noodles. Top any remaining sauce over top layer of noodles and sprinkle with any remaining Mozzarella and Parmesan Cheeses.
Cover with foil and bake for 45 minutes. Allow to rest 10 minutes before slicing and serving.
Created By: Tre Stelle Kitchen