Flavors Baked 3 Cheese & Meat Lasagna

Michael Fusco
Flavors Restaurant
Yield: 1 10 by 13 inch Casserole Dish


6-8 cups Tomato Sauce
2 lbs Fresh or Dry Pasta Sheets
2 lbs Ground Beef
1 lb Ricotta Cheese
1 lb Grated Mozzarella Cheese
1 lb Grated Romano Cheese
Salt and pepper

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In a large skillet on medium-high heat brown the ground beef with salt and pepper. (You may add chopped onion, garlic, mushrooms, or any specialty herbs to the ground beef you like. You may also substitute 1 pound of ground Italian sausage for the ground beef.) In the bottom of the casserole dish begin by spreading a thin layer of tomato sauce. Place the pasta on the tomato sauce and place approximately 6-8 spoon fulls of ricotta cheese on to the pasta then sprinkle mozzarella and Romano cheeses and the cooked ground beef mixture.
Place another layer of pasta sheets on top of the first layer. Beginning with the second layer spread a thin layer of tomato sauce on to the pasta sheet, then spoon 6-8 more spoon fulls of ricotta cheese and sprinkle mozzarella and Romano cheeses and the meat mixture on to that. Repeat the second layer process approximately 3 more time so there are 5 layers total pressing down lightly after each layer is laid to ensure all the ingredients are spread evenly.
 
For the top layer spread a thin layer of tomato sauce and lightly sprinkle that with mozzarella and Romano cheeses and a small amount of the cooked meat. Cover the dish tightly with plastic wrap and then foil.

Bake in a pre-heated 325 degree oven for 1 1/2 - 2 hours, remove the cover and allow to bake for 20 minutes more or until the cheese on top is slightly browned. Allow the lasagna to cool for approximately 20 minutes before cutting and serving.