Il Bistro Lasagna

Name: Il Bistro Lasagna
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 12 ounces lasagna noodles, about; 1/4 cup olive oil; 1 1/2 teaspoons minced onions; 1 1/2 teaspoons minced garlic; 1 1/4 lbs ground veal; 1 1/4 lbs ground beef; 2 teaspoons dried oregano, crushed; 1 tablespoon finely chopped fresh rosemary; 3/4 teaspoon salt, divided,about; 1/2 teaspoon black pepper, divided,about; 1 1/2 cups ricotta cheese; 1 1/2 teaspoons finely chopped parsley; 1/2 cup half-and-half; 1 lb mozzarella cheese, grated; 1 lb Fontina cheese, grated; 2 cups marinara sauce (bottled or home-made); 1 cup freshly grated parmigiano-reggiano cheese; 1 cup freshly grated romano cheese

Submitted by Sgt. Pepper

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photo by Leslie

Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 12

ingredients

12 ounces lasagna noodles, about
¹⁄₄ cup olive oil
1 ¹⁄₂ teaspoons minced onions
1 ¹⁄₂ teaspoons minced garlic
1 ¹⁄₄ lbs ground veal
1 ¹⁄₄ lbs ground beef
2 teaspoons dried oregano, crushed
1 tablespoon finely chopped fresh rosemary
³⁄₄ teaspoon salt, divided,about
¹⁄₂ teaspoon black pepper, divided,about
1 ¹⁄₂ cups ricotta cheese
1 ¹⁄₂ teaspoons finely chopped parsley
¹⁄₂ cup half-and-half
1 lb mozzarella cheese, grated
1 lb Fontina cheese, grated
2 cups marinara sauce (bottled or home-made)
1 cup freshly grated parmigiano-reggiano cheese
1 cup freshly grated romano cheese

directions

Bring a large pot of water to the boil.
Add the noodles and cook according to package directions.
Drain well.
When cool enough to handle, separate the noodles.
Note: I much prefer to use fresh pasta sheets.
In a large skillet, heat the olive oil over medium heat.
When hot, add the onion and garlic; saute 2 minutes.
Then add ground veal and beef; saute until almost cooked through.
Drain well and put back on the stove.
Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Saute until the meat is cooked through.
Remove from the heat and set aside.
In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
In a separate bowl, combine the mozzarella and fontina; set aside.
You will need a large casserole dish for this recipe.
A deep (at least 2 inches) 9-by-13-inch pan will work.
Spread a thin layer of the marinara in the bottom.
Put down a layer of noodles, overlapping slightly.
Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
Place another layer of pasta on top and repeat with the remaining meat and cheese.
Spread all of the ricotta mixture on top.
Add a final layer of pasta and spread the remaining marinara on top.
Sprinkle top with the Parmigiano and Romano.
Place dish on a baking sheet.
Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
Let cool 10 minutes before cutting.

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Reviews

If I could give this recipe 10 stars I would. I was VERY skeptical about only having one layer of ricotta - and boy was I suprised! This was by far the best lasagna I have ever eaten. I used a combo of ground beef/ground pork since veal is impossible to find (and I live in Iowa LOL!). I also used a homemade zucchini/marinara sauce based on Recipe #154639 . This is now the ONLY lasagna I will ever make - Thank you so much for sharing !(and my family thanks you too!)

GotBoxer
This is a great lasagna recipe. I have been making lasagna for years, and I found this method interesting. The combination of the veal and ground beef really makes the recipe. I followed the instructions exactly as written, and I used my own homemade marinara sauce. Thanks for sharing, Meanie. --Marla

barbie66
Two thumbs up from all my guests! I used probably twice as much sauce as called for and I think I would incorporate the meat into the sauce next time. Didn't have romano for the top so I doubled the freshly grated parmesan. Excellent recipe- thanks Mean.

Jan in Lanark
To quote my very Italian mother: "this by far the best lasagna I have ever had." And she is correct. This was my first time not layering the ricotta mixture multiple times (pasta, ricotta, sauce, repeat) and I was a bit nervous. Silly me. The two-meat mixture is delicious, the mozzarella and fontina layers add a great tangy cheesiness, and the ricotta mixture is very creamy and wonderfully seasoned. By far the most flavorful and delicious lasagna I have had the pleasure of making. Thank you.

Bekah
AWESOME!! This is a rich and delicious dish that my whole family enjoyed. I added fresh baby spinach leaves to one of my layers(just as a trick to get them to eat veggies)but I made the rest exactly as written. This is a winner that I will make again. Thanks for a superb, well written recipe!

Leslie