Heritage Lasagna Recipe
Rated 3.7 stars by 39 users
Category
Dinner
Cuisine
Italian
Ingredients
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2 Cups Heritage White Flour or Pizza Flour
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3 Eggs
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1 tsp olive oil
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Pinch of salt
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If needed-just enough water to form a cohesive dough
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1lb ground beef
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½ lb Italian sausage
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1 small onion diced
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3 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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48 oz pasta sauce
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15 oz. ricotta
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2 1/2 cups mozzarella, shredded, divided
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1 1/2 cups grated Parmesan, divided
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2 eggs
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2 Tbsp fresh parsley
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2 tsp Italian Seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
Lasagna noodles:
Meat Sauce:
Cheese Blend:
Directions
Lasagna noodles
Add flour and salt to a large mixing bowl and mix to disperse
Add eggs and olive oil. If the dough is not coming together- add water one tablespoon at a time until a cohesive dough forms.
Using a dough hook or by hand, knead dough until smooth, about 5-7 minutes.
Cover dough, and let rest for 15 minutes. (Note: if you're a good multitasker- this is a great time to start your sauce)
Divide the dough in thirds. On a floured surface, roll each dough ball to about ⅛ inch thickness. Dust lightly with flour and cut into lasagna noodles (about 1.5’’ - 2’’). Gather the imperfect edges and reroll and cut. For a 9x13 dish- I find I end up using about 12 strips.
Meat Sauce:
Heat oven to 350 degrees.
In a large skillet, cook ground beef, Italian sausage, onion, garlic, salt and pepper.
Add pasta sauce, and mix to combine. Remove from heat and set aside.
In a large bowl, combine ricotta cheese, 2 cups mozzarella, 1 cup parmesan, eggs, fresh parsley, Italian seasoning, salt, and pepper. Mix until well combined.
In a 9″ x 13″ pan, begin layering your lasagna
Assemble your Lasagna:
Layer One- 1 cup of meat and pasta sauce mixture.
Layer Two- homemade lasagna noodles
Layer Three- 2 1/4 cup cheese mixture
Layer Four- 1 cup of meat and pasta sauce mixture.
Layer Five- homemade lasagna noodles
Layer Six- remaining cheese mixture.
Layer Seven- homemade lasagna noodles
Layer Eight- remaining meat sauce
Cover with foil and bake for 40 minutes.
Top with remaining mozzarella and parmesan cheese (½ cup each) and bake for another 10 minutes. The cheese should be melted and bubbly.
Remove from the oven and allow the lasagna to rest for about 10-15 minutes before serving. Enjoy!
