IL BISTRO LASAGNA

Steps:

• Bring a large pot of water to the boil.
• Add the noodles and cook according to package directions.
• Drain well.
• When cool enough to handle, separate the noodles.
• Note: I much prefer to use fresh pasta sheets.
• In a large skillet, heat the olive oil over medium heat.
• When hot, add the onion and garlic; saute 2 minutes.
• Then add ground veal and beef; saute until almost cooked through.
• Drain well and put back on the stove.
• Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Saute until the meat is cooked through.
• Remove from the heat and set aside.
• In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
• In a separate bowl, combine the mozzarella and fontina; set aside.
• You will need a large casserole dish for this recipe.
• A deep (at least 2 inches) 9-by-13-inch pan will work.
• Spread a thin layer of the marinara in the bottom.
• Put down a layer of noodles, overlapping slightly.
• Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
• Place another layer of pasta on top and repeat with the remaining meat and cheese.
• Spread all of the ricotta mixture on top.
• Add a final layer of pasta and spread the remaining marinara on top.
• Sprinkle top with the Parmigiano and Romano.
• Place dish on a baking sheet.
• Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
• Let cool 10 minutes before cutting.