This might sound crazy, but I had never made lasagna until recently. I saw Joanne’s recipe here, and knew I had to try it out. I altered it quite a bit, and also decided to try it out with lamb, veal, and pork instead of beef and sausage. The result was a super rich, delicious lasagna fit for a king!
-1.5 Pounds of Meat- I used a mixture of ground lamb, veal, and pork.
-1/2 Box (1 lb size) of Lasagna noodles
-4 Cloves of Garlic, minced
-1 Zucchini, sliced and cut in half lengthwise
-2 Cups Ricotta Cheese
-1 Cup Parmesan Cheese, grated
-4 Cups Marinara Sauce
-1 lb Bag Shredded Mozzarella
Bring a large pot of salted water to a boil. Cook lasagna noodles for about 6 minutes. They should be extra al dente (they will cook the rest of the way in the oven.)
Heat a large skillet and brown the meat until cooked through. Drain any fat off the meat. Cook zucchini with garlic in a separate small skillet until it just starts to soften and remove from heat.
Begin to assemble your lasagna and preheat oven to 350F. Put a thin layer of marinara on the bottom of a 9×13 baking dish and smear up the sides of the dish as well to prevent any sticking. Put a layer of noodles on top, followed by meat and zucchini. Add the ricotta mixture and then mozzarella, and repeat process to build the next layers. It should go in this order:
-and then repeat until ingredients are gone, ending with noodles, sauce, and mozzarella cheese on top.
Bake at 350F, covered with foil, for one hour. Remove the foil and bake for another 15 minutes until cheese is melted.
Be sure to check out Joanne’s site, Fifteen Spatulas, for many other tasty recipes!