Ingredients

Preparation

Sauce Ingredients

1 lb ground sausage 2 lbs ground beef 1 can 6oz tomato paste 2 cans 28 oz each crushed San Marzano Tomatoes 1 can 28 oz tomato puree 4 tbsp extra virgin olive oil 2 tbsp chapped fresh parsley 2 oz Locatelli graded Romano cheese 1 medium size onion, finely chopped 4 cloves of garlic, finely chopped 10 leaves of fresh basil Salt & Pepper to taste

Sauce Preparation

Sauté in a large pot, extra virgin olive oil, onions, garlic, add ground sausage, ground beef, parsley, graded Locatelli cheese. Stir together to blend, add red wine and tomato paste. Add salt and pepper, cover and cook for about 15 minutes at medium heat. Once all browned and sautéed, add puree and San Marzano crushed tomatoes. Stir occasionally and cook meat sauce, simmer for 1 hour (covered pot). Meat Sauce must remain liquidly.

Meat Ingredients

32 oz (2 lbs) Ricotta cheese 2 large eggs 2 tbsp of chopped fresh parsley 4 oz grated Locatelli Romano Cheese 1 lb of fresh mozzarella (sliced thin) 8 oz shredded mozzarella 4 oz of meat sauce

Meat Preparation

In a large bowl, mix all ingredients for lasagna filling until its a reddish cream. How To Make The Lasagna: Use Barilla flat oven ready lasagna. Spread sauce on bottom of pan. Place flat over ready Lasagna sheets on bottom of pan. Spread a large amount of filling on top of lasagna sheet, sprinkle with grated cheese, add additional meat sauce. Place another layer of over ready lasagna sheets and repeat the process. Add another layer of oven ready lasagna sheet, spread the meat sauce on top, sprinkle with Locatelli Romano cheese. Place the thinly sliced fresh mozzarella pieces completely on top of the lasagna. Place in the oven, covered with aluminum foil so it does not dry out. Bake in preheated over at 200 degrees for 25 minutes. Remove foil and keep cooking for another 40 minutes at 350 degrees. Now enjoy your Neapolitan Lasagna Meat Sauce!