Traditional Lasagna
30 ingredients
21 steps
Ingredients
- 9 lasagna sheets precooked
- 1/4 cup Crystal Farms(R) Shredded Mozzarella Cheese
- 3/4 cup Crystal Farms Finely Shredded Asiago & Parmesan Cheese
- 1/4 cup Crystal Farms(R) Grated Parmesan Cheese
- 1 tablespoon basil de-stemmed, chopped
- 1/2 tablespoon Italian parsley chopped
- 1 clove garlic
- 6 ounces Crystal Farms(R) Shredded Mozzarella Cheese
- 1/2 cup Crystal Farms Part Skim Ricotta Cheese
- 1 egg
- 1/4 cup Crystal Farms Butter unsalted
- 1/4 cup flour
- 2 cups milk
- 2 cups heavy cream
- 2 ounces Crystal Farms Wisconsin Original Cream Cheese Box
- 7 ounces Crystal Farms Finely Shredded Asiago & Parmesan Cheese
- 1 teaspoon granulated garlic
- 1/8 teaspoon nutmeg ground
- 1 tablespoon extra-virgin olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 1/2 yellow onion diced
- 1/2 carrot diced
- 1/2 stalk celery diced
- 1 1/2 garlic cloves minced
- 1/3 cup red wine
- 28 ounces tomatoes crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon oregano dried crushed
- 1/4 teaspoon basil dry flakes
Directions
-
1Preheat oven to 350 F.
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2Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
-
3Top with a single layer of precooked pasta sheets.
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4Top with 1 1/2 cups of Bolognese sauce and spread evenly over the pasta.
-
5Evenly spread 3/4 cup of Ricotta filling over the Bolognese and top with a 1/4 cup of shredded Asiago & Parmesan cheese.
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6Repeat steps 2-4.
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7Top with another layer of pasta, followed by a cup of Bolognese sauce and a 3/4 cup of Alfredo sauce.
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8Top with 1/4 cup of shredded Mozzarella cheese and 1/4 cup of shredded Asiago & Parmesan cheese.
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9Bake at 350° F until a knife can be easily inserted and removed and the pasta is fully cooked, about 30-40 minutes.
-
10Serve.
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11Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
-
12Add the Mozzarella cheese, Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
-
13Melt 1/2 cup of butter in a medium saucepan over medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking the mixture for 3 minutes.
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14Whisk in the milk and cream and bring to a simmer while stirring.
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15Add seasonings and cream cheese and continue to stir to incorporate the cream cheese.
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16Whisk in the finely shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.
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17Heat a large 12-quart stock pot over medium heat.
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18Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
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19Add the onions, carrot, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
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20Pour red wine into the saucepot and reduce until almost dry.
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21Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.
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