With Mozzarella, Parmesan, Pecorino Romano, and Ricotta cheeses, this Four Cheese Lasagna is fantastic. An instant classic!
| Servings | Prep Time |
| 12 people | 40 minutes |
| Cook Time | Passive Time |
| 35 minutes | 45 minutes |
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With Mozzarella, Parmesan, Pecorino Romano, and Ricotta cheeses, this Four Cheese Lasagna is fantastic. An instant classic!
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Ingredients
- 8 oz baby portobello mushrooms
- 1 medium yellow onion
- 1 tbsp avocado oil
- 1.5 lbs ground beef 90/10
- 1 lb hot Italian sausage Polodori
- 40 oz marinara sauce Victoria White Linen
- 1 tsp dried oregano
- 1/2 cup red wine
- 1 tbsp Worcestershire sauce
- 3 cloves garlic chopped
- 2 tsp kosher salt to taste
- 2 tsp ground black pepper to taste
- 1 tbsp basil pesto
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese
- 1/2 cup Pecorino Romano cheese
- 2 cups mozzarella cheese
- 9 oz oven ready lasagna sheets Barilla
Servings: people
Instructions
- Preheat the oven to 375 degrees.
- Chop onion & mushrooms. Sauté with 1 tbsp avocado oil & salt & pepper in a large dutch oven over medium heat.
- When onions & mushrooms are soft, add ground beef and Italian sausage. Cook through.
- Add red wine, worcestershire sauce, and garlic.
- When the garlic is fragrant, add oregano and marinara sauce. Reduce heat, salt & pepper to taste, and cover. Let simmer for about 20 minutes, stirring occasionally.
- While the sauce cooks, shred the hard cheeses. In a small bowl, mix the ricotta with 1 egg.
- When the sauce is done, stir in the basil pesto. Then layer the sauce, pasta sheets, and cheeses in a 13×9 inch baking dish.
- Finish with the shredded cheeses and bake covered for 25 minutes.
- Bake uncovered for another 10 minutes. Let rest then cut & serve.
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