Lasagna Recipe
Tender fresh pasta sheets layered with meat sauce, ricotta, Parmigiano & provolone cheeses, then topped with Ruffino's red sauce
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Ingredients
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Pasta Sheets
Meat Sauce
Cheese Mixture
Topping
Method
Pasta Sheets Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin, then cut into sheets that fit your baking dish.
Meat Sauce Preparation
- 4
Brown the Meat
In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes.
- 5
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring to a simmer and cook for 20-25 minutes until thickened.
Cheese Mixture Preparation
- 6
Combine Cheese Ingredients
In a medium bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, shredded provolone cheese, and chopped parsley until well combined.
Assembling the Lasagna
- 7
Layer the Ingredients
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of pasta sheets over the sauce, followed by half of the cheese mixture, and another layer of meat sauce. Repeat this process, finishing with a layer of pasta sheets.
- 8
Add Toppings
Spread the Ruffino's red sauce over the top layer of pasta sheets and sprinkle with grated Parmesan cheese.
- 9
Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden. Let it sit for 10-15 minutes before slicing.
