Lasagna ai tre Formaggi

Description Lasagna ai tre Formaggi

Ingredients for Meat Sauce:
4 Tbsp Extra Virgin Olive Oil
1 each Carrot, peeled, finely minced
1 stalk Celery, trimmed & finely minced
1 each Small Yellow Onion, peeled & finely minced
1 pound Lean Ground Meat
2 16 oz. cans Tomato Sauce
1 16 oz. cans Chopped Tomatoes
1 Tbsp Basil, chopped
1 tsp Salt
1 tsp Black Pepper, freshly ground

Ingredients:
1 pound Miceli's Whole Milk Ricotta Cheese
2 large eggs
1 Tbs. fresh Italian parsley chopped
1 cup shredded Miceli's Mozzarella cheese
1/2 Cup Parmigiano-Reggiano Cheese, freshly grated
20 each Cooked Lasagna Pasta Sheets

1. In a large eight-quart heavy bottomed, non-reactive stockpot, cook carrot, celery and onion in olive oil at medium heat until onion is transparent.
2. Add meat and cook until lightly brown.
3. Add chopped tomatoes and sauce to mixture. Season with salt and pepper.
4. Lower heat and simmer, partly covered, stirring once in a while, for fifty-five minutes until sauce thickens.
5. Add basil and adjust seasoning. Reserve for later use.
6. Preheat the oven at 400 degrees. Mix together the ricotta, eggs, parsley, salt and pepper.
7. Cover the bottom of a deep nine-inch by thirteen-inch by two-inch baking dish with meat sauce. Add a layer of lasagna noodle to cover the bottom evenly.
8. Spread another layer of meat sauce and then ricotta mixture, mozzarella and parmesan cheese . Repeat process two more times.
9. Add a final layer of noodles and cover with meat sauce.
10. Bake in a preheated 400-degree oven for twenty-five minutes. Remove from oven and let set for ten minutes before cutting.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.