Teresa's Awesome Lasagna

Ingredients

Original recipe makes 8 Servings

	2 cupsRicotta
	8 ounceProvolone Cheese; grated
	8 ounceMozzerella cheese; grated
	8 ouncesRomano Cheese; grated
	1 eaEgg
	1/4 cupMilk
	1 tablespoonFresh basil; chopped
	1 tablespoonGarlic; chopped
	1/2 poundParmigiano-Reggiano Cheese; shredded
	Salt; to taste
	Black pepper; to taste
	MEAT SAUCE
	2 tablespoonOlive oil
	1 packageLasagna Noodles
	2/3 poundGround beef
	1/3 poundGround Pork
	Salt; to taste
	2 cupOnion; finely chopped
	1/2 cupCelery; finely chopped
	1/2 cupCarrot; finely chopped
	2 tablespoonGarlic; chopped
	2 can (28 oz)Chopped Tomatoes
	1 smallTomato Paste
	4 cupBeef Broth
	2 sprigsFresh thyme
	2 eaBay leaf
	2 teaspoonDried Oregano
	2 teaspoonDried basil
	1 pinchRed pepper; crushed
	2 ounceParmigiano-Reggiano Cheese; grated

Calories Per Serving: 1037
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Teresa's Awesome Lasagna Preparation

In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. Spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 grated cheese over the sauce. Cover the cheese with 1/4 dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in oven and bake until bubble and golden, about 45 mins to an hour. Remove from oven and cool for 10 minutes before serving. Slice and serve.

Sauce: In a large suacepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When oil is hot, add the meat and brown for 4-6 minutes. Add the onions, celery and carrots. Season with salt and pepper. Cook for 1-5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the herbs. Mix well. Bring liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, re-season with salt and pepper and stir in the cheese. Remove form the heat and let sit for 15 minutes.

Food Glossary

Learn more about the ingredients in this recipe: Ricotta Provolone Cheese Mozzerella cheese Romano Cheese Egg Milk Fresh basil Garlic Parmigiano-Reggiano Cheese Salt Black pepper **MEAT SAUCE** Olive oil Lasagna Noodles Ground beef Ground Pork Salt Onion Celery Carrot Garlic Chopped Tomatoes Tomato Paste Beef Broth Fresh thyme Bay leaf Dried Oregano Dried basil Red pepper Parmigiano-Reggiano Cheese

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Teresa's Awesome Lasagna Reviews

Read all 27 reviews

	Tbarthod Our new lasagna recipe!! Thank you for sharing! 1 months, 3 weeks, 4 days, 18 hours, 7 minutes ago
	nattycav i made this for my family and they loved it!! i will definitely use more meat next time so it has more texture but a definite success!! 5 months, 2 weeks, 4 days, 18 hours, 54 minutes ago
	mpenton Great lasagna and very flavorful! 10 months, 5 days, 8 hours, 51 minutes ago
	Serversage I don't normally review recipes, but this was so good I couldn't stop myself. I'm a bit of a lasagna lover. It's my favorite food. And this recipe is #1 on my list of all time best lasagna. Warning: It tastes so good it hurts, and it makes enough to feed an army and have leftovers. 11 months, 2 days, 11 hours, 42 minutes ago
	jwranch [I made edits to this recipe.] 2 years, 3 weeks, 4 days, 15 hours, 56 minutes ago
	Buddercup As a beginner cook, I found the process of making this lasagna challenging from beginning to end. First I had to get over the shock of how much the ingredients cost: $70.00 Cdn. Then I severely over salted the sauce because the instructions say to ‘season with salt’ a total of four times. My guests were practically tripping over each other to refill drinks to soothe their puckered mouths. The hardest part by far was the layering of the lasagna. No matter how I looked at it, there was no way I could see how dividing everything into quarters was going to work…and it didn’t. I stressed about it for an hour before I actually began layering, and then ended up with extra cheese and noodles, and not enough sauce. I’m not saying it’s a bad recipe, it’s just out of my league. Kudos to everyone who made it to perfection though…I aspire to be that good a cook someday :) 2 years, 2 months, 3 weeks, 3 days, 12 hours, 46 minutes ago
	sHellsKitchen Hands down the best lasagna I've ever tasted!!! Very gourmet, restaurant quality. I make a mean lasagna that my family is crazy over, but this recipe blows it away! Please don't be dissuaded by the time it takes to prepare...it takes no more effort than usual if you are accustomed to making your own sauce, and it can easily be portioned into 13x9 Pyrex dishes for two generous-sized meals. Many ways to modify this to your liking, all excellent. Like others, I used a beef/pork/veal and sausage mix. I doubled the meat and used crushed tomatoes for a heartier sauce. Also cut back on the onions (used 1 cup) and garlic (1 Tbs). Clean-up is easier if you don't add cheese to the sauce (it sticks to the pot). I would give this six stars if I could. An outstanding recipe, thanks for sharing! 2 years, 4 months, 6 days, 15 hours, 49 minutes ago
	sHellsKitchen Hands down the best lasagna I've ever tasted!!! Very gourmet, restaurant quality. I make a mean lasagna that my family is crazy over, but this recipe blows it away! Please don't be dissuaded by the time it takes to prepare...it takes no more effort than usual if you are accustomed to making your own sauce, and it can easily be portioned into 13x9 Pyrex dishes for two generous-sized meals. Many ways to modify this to your liking, all excellent. Like others, I used a beef/pork/veal and sausage mix. I doubled the meat and used crushed tomatoes for a heartier sauce. Also cut back on the onions (used 1 cup) and garlic (1 Tbs). Clean-up is easier if you don't add cheese to the sauce (it sticks to the pot). I would give the six stars if I could. An outstanding recipe, thanks for sharing! 2 years, 4 months, 6 days, 15 hours, 51 minutes ago
	jwranch [I made edits to this recipe.] 2 years, 5 months, 3 weeks, 4 days, 17 hours, 3 minutes ago
	signalmessiah This is a fine lasagna recipe! Thanks for sharing it. It is good and cheesy and the other parents at our Girl Scout's award ceremony loved it. I was a little timid with the dry lasagna noodles and probably spaced them too far apart for fear they would overlap as they soaked up liquid and expanded. For that reason mine was a little soupy and could have used the substance more noodles would offer. The noodles were cooked just right following the recipe exactly. If I tweaked this recipe at all, I'd increase to two eggs and 2 small tomato paste cans instead of one. The fancy parm/reggiano was a very nice touch. 2 years, 5 months, 3 weeks, 5 days, 15 hours, 34 minutes ago
	nastysnake thanks very much for this wonderful recipe it's just so great!!!!!! I will definitely make it again and very often too. I love it sooooooooooooo much. I cooked the meat sauce for a less time though. So you really don't have to cook it for 2 hours, once it is cooked that's all, thanks again so much. 2 years, 9 months, 1 weeks, 4 days, 19 hours, 21 minutes ago
	dixichiq Suace on the bottom? Sure you do! I always put a layer of meat sauce on the bottom... :) 3 years, 1 months, 2 weeks, 2 days, 19 hours, 32 minutes ago
	c3chicago wait, do you really put the meat sauce down first? without a layer of noodles first? 3 years, 1 months, 2 weeks, 3 days, 3 hours, 36 minutes ago
	migallen Honestly, this did take a long time to make. I made the meat sauce the night before and I did not add the carrots or celery. I loved the cheeses and the Parm/reggiano is an expensive cheese $20.00 a pound but definitely worth it. My boyfriend told me this was the best lasagne he's ever had, and it made me so happy that yes I will make it again. I used hamburger meat and pork sausage. A very tasty meal. 3 years, 1 months, 2 weeks, 3 days, 19 hours, 25 minutes ago
	chilli72 This was my first time making lasagne. It tasted great. I used hamburger, sausage, and pork for the meat section,it turned out great. The cheese section was the best for sure! 3 years, 1 months, 3 weeks, 6 days, 23 hours, 43 minutes ago
	Diselfitter I just finished making this Lasagna Today. I have to say it is a Favorite of mine. My Wife says it is the BEST Lasagna she ever had!!!!. My Tweeks: I didn't use canned tomatoes, I went with fresh tomatoes, that I blanched and peeled, I reduced the amount of the Parm Cheese and added a little Romano Cheese. And I added some Italian sausage as well..Why.. Cause I love Meat!!!. These tweeks were not necessary..as the Sauce was Great as is!!!! A varation to the meat I do: is that I also add ground veal. I tend to use equal portions of Beef, Veal, Pork, and Italian Sausage. Manga Robert 3 years, 3 months, 1 days, 11 hours, 49 minutes ago
	jjk112561 very good got excellent compliments on it 4 years, 4 months, 3 weeks, 3 days, 12 hours, 58 minutes ago
	bholland It does take a long time to prepare, but the end result is WORTH IT! 4 years, 7 months, 3 weeks, 2 days, 23 hours, 34 minutes ago
	skarlet88 I've made the whole recipe which is definitely awesome. I've also made just the sauce with 3 times the meat (I use beef, pork and veal - 1 pound of each)for a bolognese type sauce which my husband can't get enough of. I've also substituted the dried herbs for fresh as I have my own herb garden and they are much better than dried. 4 years, 7 months, 3 weeks, 3 days, 57 minutes ago
	bootz4me WOW... talk about CHEESE and the FLAVOR is super! This is the best recipe I have seen. I made this lasagna this afternoon for my girlfriend and I. I refrigerated until time for her to come home. 45 minutes at 350 degrees and let cool 15 minutes. I would next time start the sauce first and then the cheese filling (which is a knock out; and then bring everything together. I did not have whole tomatoes so I used tomato sauce (the two hours of simmer-time helped reduce and intensify the sauce)which worked out great. Well worth the wait. p.s. Will feed a family of six big eaters! BAM-BAM A 4 years, 8 months, 2 weeks, 6 days, 16 hours, 8 minutes ago