I will share the Rachael Ray recipe I used as inspiration for this. I made my own sauce for this and added carrots, pancetta and a mix of ground meat. Kyle likes the cheese like this, but you can cover yours so it doesn't get the same way.
- 2lbs lean ground beef
- 1 medium onion, grated
- 12oz tomato paste
- 15oz tomato sauce
- 2 tbsp sugar
- 2 tbsp chili powder
- 1 tsp garlic
- 2 bay leaves
- salt and pepper
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 20 lasagna noodles
- 32oz ricotta
- 1 cup grated parmesan
- 2 eggs, lightly beaten
- 2 tbsp minced flat leaf parsley
- 1 lb shredded mozzarella
- In a 6qt dutch oven combine the beef, onion, tomato paste, tomato sauce, 2 cups water, sugar, chili powder, garlic, salt and pepper and bay leaves. Cover and bring to a simmer over medium heat. Reduce heat to medium low and cook for 2 hours, stirring occasionally until the mixture is thick and smooth. Stir in the vinegar and cook another 30 minutes. Let cool.
- Preheat the oven to 400 and bring a large pot of water to a boil. Add salt and extra virgin olive oil and lasagna noodles. Cook, stirring often, until al dente. Drain the noodles and rinse under cold water.
- In a bowl mix the ricotta, parmesan, eggs, parsley and 1/2 tsp pepper.
- Cover the bottom of a greased 9x13 baking dish with a thin layer of sauce. For the first layer, start with 4 noodles and then spread with half the ricotta mixture and sprinkle with a handful of mozzarella.
- For the second layer top with 4 more noodles and sprinkle with mozzarella and sauce.
- Repeat layers till done, cover the lasagna with foil and bake until bubbly. About 1 1/2 hours. Let stand 30 minutes.
