Classic Lasagna With A Twist
Yield: 8-10 Servings
12-16 Mediterranean Meatballs
4 Cups Garden Garden Fresh Bolognese Sauce
4 Ounces Grated Provolone Cheese
4 Ounces Grated Mozzarella Cheese
3 Cups Ricotta
½ Cup Grated Parmigiano-Reggiano Cheese
2 Tablespoons Half and Half
2 Tablespoons Minced Flat Leaf Italian Parsley
12 Oven Ready Lasagna Noodles
Salt and Pepper to Taste
Even people who wrinkle their nose at classic lasagna love this one. Many times guests at the farm have come to the table with a sense of dread over having to eat yet another version of the dish. But every time we have served this one, those same guests have come away telling us that it has made a believer out of them when it comes to lasagna. We have even heard some of them use the word “Spectacular” to describe this one. And the thing is, this is almost sinfully easy to make, as we always freeze some Garden Fresh Bolognese Sauce and baked Mediterranean Meatballs when we make them, and then just pull them out of the freezer to create this amazing lasagna on a moment’s notice. We do this, not only because it makes life easier, but also because making these ahead of time gives their flavors time to develop fully.
Defrost Bolognese Sauce and meat balls ahead of time. When ready to assemble the lasagna, warm sauce in a saucepan placed over medium low heat. Chop defrosted meatballs until they are crumbled.
Mix together ricotta, Parmigiano-Reggiano, Half and Half, parsley, salt, and pepper in a small bowl. Toss together the provolone and mozzarella cheeses and set aside.
Spray a 9”x 13” baking pan with olive oil cooking spray. Spread a small amount of Bolognese sauce on bottom of pan. Place 3-4 lasagna noodles, depending on size, over the sauce. Top with a layer of 1/3 of the crumbled meatballs, followed by 1/3 of the Bolognese. Dollop 1/3 of the ricotta mixture on top, followed by 1/3 of the shredded cheese mixture. Repeat process until you have three full layers. Let stand for 30 minutes.
Cover pan lightly with tin foil and place in 350 degree preheated oven. Bake for 50-60 minutes until bubbly. Remove foil and continue baking for another 10-15 minutes until top is golden brown. Remove from oven and let stand for 20 minutes before serving.