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Ingredients:
2 cups fresh ricotta cheese
8 ounces grated provolone
8 ounces grated mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade fresh basil leaves
1 tablespoon chopped garlic
Drizzle extra-virgin olive oil
Salt
Freshly ground black pepper
1 recipe Bolognese, recipe follows
1/2 pound grated Parmigiano-Reggiano
1 package no-cook lasagna noodles
Chopped parsley leaves, for garnish
Method:
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the ricotta, provolone, mozzarella, Romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper.
To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce.
Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.
This recipe was featured on the Plan Ahead Meals Episode of Emeril Green.
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