12 Layer Lasagna Recipe
One pound of house made lasagna! 12 layers of pizza mozzarella and Parmigano Regiano cheese, rich meaty bolognese, creamy Alfredo, mini meatballs, fresh pasta and Mario's Signature Tomato Sauce.
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Ingredients
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Pasta
Bolognese Sauce
Alfredo Sauce
Meatballs
Layering
Method
Bolognese Sauce Preparation
- 1
Cook the Vegetables
In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 2
Brown the Meat
Add the ground beef to the skillet and cook until browned. Drain excess fat.
- 3
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato paste, red wine, oregano, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
Alfredo Sauce Preparation
- 4
- 5
Add Cream and Seasonings
Stir in the heavy cream and bring to a simmer. Add the minced garlic, salt, and pepper. Cook for 5 minutes.
- 6
Finish the Sauce
Gradually whisk in the grated Parmesan cheese until melted and smooth. Remove from heat.
Meatballs Preparation
- 7
Mix Ingredients
In a bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Mix until just combined.
- 8
Form Meatballs
Shape the mixture into small meatballs, about 1 inch in diameter.
- 9
Cook Meatballs
In a skillet, cook the meatballs over medium heat until browned and cooked through, about 10-12 minutes.
Assemble Lasagna
- 10
Preheat Oven
Preheat your oven to 375°F (190°C).
- 11
Layer Ingredients
In a large baking dish, spread a thin layer of Mario's Signature Tomato Sauce on the bottom. Place a layer of lasagna sheets, followed by a layer of bolognese sauce, Alfredo sauce, shredded mozzarella cheese, and meatballs. Repeat this layering process until all ingredients are used, finishing with a layer of mozzarella cheese on top.
- 12
- 13
Cool and Serve
Allow the lasagna to cool for 10 minutes before cutting. Serve hot and enjoy!
