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“Inspired by the sandwich”
READY IN:
2hrs 15mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; coat the bottom and sides of a 13 x 9 inch baking dish evenly with olive oil.
  2. In a big bowl, combine ricotta cheese, basil, oregano, eggs, pepper flakes, and Parmesan cheese; mix until the eggs are thoroughly combined.
  3. In a big pot of salted boiling water, cook the dried pasta according to package directions; drain and rinse with cold water; place it on a paper towel to dry before using it in the dish.
  4. Place 3/4 cup tomato sauce on the bottom of the baking dish; top with a layer of lasagna noodles.
  5. Top noodles with 1/3 cup ricotta cheese mixture, spreading evenly over the noodles.
  6. Top with another layer of pasta; top pasta with half of the meats, layering them evenly.
  7. Top the meat with half of the provolone, and top this with half of the shredded mozzarella.
  8. Repeat with a layer pasta, then 3/4 cup sauce, then 1/3 cup ricotta cheese mixture.
  9. Top the ricotta cheese mixture with another layer of pasta, then the remainder of meats, provolone cheese, and mozzarella.
  10. Finish with a final layer of pasta, topped with the remainder of the tomato sauce and the remaining ricotta cheese mixture .
  11. Coat a large sheet of foil with oil and cover the baking pan with it, oil-side down.
  12. Bake for 30 minutes, covered.
  13. Remove foil and bake for an additional 15-20 minutes or until the top is bubbly and the cheese begins to brown.
  14. Remove the lasagna from the oven and let it rest for 10 minutes before cutting to serve.

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