Copyright 2002 Blacks Culinary

Preheat Oven to 350* While we saute the meats we want to boil the pasta at the same time. Again I love the use of “Oven Ready” lasagna noodles here but not in the way described on the box. What I like to do is to par boil the noodles for about 7 minutes, or just until the noodles change color and become flexible. You want to under-cook the noodles so that while the lasagna cooks the noodles will absorb any unwanted liquids. Make sure to salt your water. In a large saucepan warm your sauce slightly, not boiling but warm. The next step is to brown the meats. It is important NOT to brown the meats together as it will dilute and change the overall flavor of the sausage. In a large saute pan over medium high heat season then brown the ground beef till nearly cooked through, breaking up the meat with a spoon while you cook. Drain the fat and If you are using the onions and bell peppers add them here and saute. Once the onions have softened and turned translucent add the garlic and the Italian seasoning. Season with a pinch of salt and saute for 90 seconds to bloom the spices. Remove to a bowl and set aside. In the same pan, brown your Italian sausage and set aside. No need to drain the grease or season here. We want the grease for its flavor. Combine the browned meats in a large bowl. In a separate large bowl add the ricotta, one egg, some grated Parmesan and a handful of shredded mozzarella. You can even add a little chopped spinach. Remember though if using frozen spinach to thaw and drain it well. When your pasta is finished drain it and lay the noodles out on a sheet pan. Select 3 perfect noodles to place on top and set them aside. Any broken or less than perfect noodles will be used for the interior. In a half hotel pan spread a thin layer of sauce. Add a layer of noodles then a layer of sauce. Next add a layer of the meat mixture. Cover with shredded mozzarella to promote layer cohesion, then add a layer of noodles over the top. Add a thick layer of the ricotta mixture and press to spread. You want a thick dense layer that will hold up so the layer is identifiable. It’s a hallmark of a good classic lasagna. Top with a handful of shredded mozzarella. Repeat the meat layer (optional). On the top layer add your reserved perfect noodles. Add a layer of sauce thick enough to not burn or dry out. Top with fresh grated parm and then place squares of sliced mozzarella to the top. Tent with foil and bake for 60-90 minutes. Pro Tip: The secret here is temperature. Egg white solidifies at around 149* and the Yolk solidifies at 158* so you want the center of your lasagna to read 160*-165* to allow the egg to set and the cheese to melt. This will help keep your layers identifiable. Remove the foil and increase the heat to 400* (optional) place the lasagna back into the oven and cook till the top is browned to your liking. Remove the Lasagna and allow to rest for 7-10 minutes. This step is crucial to maintaining the layer structure.