Il Bistro Lasagna

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Steps

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Bring a large pot of water to the boil.

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Add the noodles and cook according to package directions.

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Drain well.

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When cool enough to handle , separate the noodles.

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In a large skillet , heat the olive oil over medium heat.

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When hot , add the onion and garlic.

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Saute 2 minutes.

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Then add ground veal and beef.

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Saute until almost cooked through.

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Drain well and put back on the stove.

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Add the oregano , rosemary , about 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper.

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Saute until the meat is cooked through.

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Remove from the heat and set aside.

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In a bowl , stir together the ricotta , parsley , half-and-half , 1 / 4 teaspoon salt and pepper.

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Set aside.

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In a separate bowl , combine the mozzarella and fontina.

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Set aside.

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You will need a large casserole dish for this recipe.

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A deep 9-by-13-inch pan will work.

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Spread a thin layer of the marinara in the bottom.

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Put down a layer of noodles , overlapping slightly.

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Cover with half of the meat , half of the cheese mixture and about 1 / 2 .

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Ingredients

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lasagna noodles, olive oil, onions, garlic, ground veal, ground beef, dried oregano, fresh rosemary, salt, black pepper, ricotta cheese, parsley, half-and-half, mozzarella cheese, fontina cheese, marinara sauce, parmigiano-reggiano cheese, romano cheese