Italian-American Lasagna with Meat Sauce and Ricotta

By Sip and Feast · 90 min

Ingredients

Instructions

1. Boil a large pot of water with 2 tablespoons kosher salt and a touch of olive oil. Boil the lasagna noodles in batches until very al dente (about 4-5 minutes). Lift them out with a mesh strainer or pasta spider, shock in cold water, and lay them flat on parchment or clean towels.
2. Rub a drop of olive oil over the bottom and sides of a 9 by 13 inch (or 10 by 15 inch) baking dish. Spread a thick layer of meat sauce over the bottom so it is fully covered.
3. Lay 6 noodles over the sauce, slightly overlapping. Spread a thick layer of the ricotta mixture over them, then add 1/3 of the mozzarella, another thick layer of meat sauce, and 1/3 of the grated Pecorino Romano.
4. Add 2 more layers the same way. For the top layer, add only sauce, mozzarella and Pecorino Romano.
5. Cover with lightly oiled foil. For better results, place parchment paper on the lasagna before the foil.
6. Bake covered at 375°F for 45 minutes in the middle of the oven. Remove the foil and bake uncovered 15-20 more minutes, until the edge noodles are crispy and the cheese is bubbly.
7. Let the lasagna rest at least 30 minutes before cutting so it sets and is not runny.

Summarized from Sip and Feast's video. Watch it for the details.

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