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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

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.


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