Wednesday, December 28, 2011

Company Lasagna - Better than Restaurant!

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No "Top Five" project o f mine would be complete without a top five Italian Cuisine category.  And this lasagna would be in anyone's.

Rich thick tomato sauce
3 types of meat
3 kinds of cheese
Lots of herbs and packed with little extras that make this simply the best!

And it puffs up as you cook it!

So good I've even served this up as a substitute for Turkey on Christmas!

Keep Scrolling down for this easy to follow recipe

Originally inspired by a Michael Symon recipe, here's my Company Lasagna...

3 TBS Olive Oil
1 small onion, diced
4 cloves garlic, minced
a pinch kosher salt and freshly ground black pepper
1 pound ground veal
1 pound ground Pork
1 pound spicy sausage
4 cups Marinara Sauce
1 lb no-boil lasagna noodles (I'm pretty sure I actually used less than half a pound...I used 5 sheets because that's what fit in my pan, but it's best to have a whole box on hand just in case).
1 lb fresh local ricotta cheese
1/2 cup "Not Your Grandmother's Herbes de Provence"
1 large egg
1/2 cup grated parmesan cheese
1/2 pound grated mozzarella cheese 

  • In a cast iron skillet, heat olive oil, add the diced onion and simmer until onion is translucent.  Add the garlic and sautee for a couple of minutes.

  • Add the 3 kinds of meat and saute until just browned.  Season with Salt and Pepper

  • Add the  Marinara Sauce  (Follow the link for the easy recipe to make your own, or use a prepackaged jar if you wish) and allow to simmer.

  • Prepare the noodles according to package directions.  I actually boil them for 1 minute less than the package directs.

  • Mix together the Parmesan, Ricotta and 1/2 the mozzarella.  Add the herbs and an egg and mix well.cheese mixture.  I make 4 layers, so use 1/4 of each

  • Start layering in a large baking dish, a dip of sauce, noodles and the cheese.   I make 4 layers, so use 1/4 of each.

  • Bake in a pre-heated 400 degree oven for 30 minutes, covered with aluminum foil.

  • Add the remaining 1/4 cup grated mozzarella and bake uncovered for another 30 minutes.  Sprinkle another tsp of  "Not Your Grandmother's Herbes de Provence"

  • Allow to rest for 30 minutes before you serve!


    1. This lasagna makes me want lasagna, despite the fact we just had it last week.

    2. I do love a thick, delicious slice of lasagna. Yours, with the three kinds of meats and other goodies, sounds wonderful.

    3. Dang I missed dinner! Mmmmmmm That looks so good!

    4. Looks perfect Dave, great ingredients and no bleed out when cut.