Meat Lasagna
Wrap the Ricotta cheese in cheesecloth and place in a strainer over a bowl. Weight the Ricotta with some plates or bowls (about 5 lbs. will do) and place in the…
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Cooking tools:
- Cheesecloth
- Instant-read thermometer
- Microplane
- Stockpot
- Baking dish
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Skillet
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Parchment paper
- Aluminum foil
Ingredients
- 1 each 1lb. package lasagna sheets, dry
- 1 gallon Water
- ¼ cup Kosher salt
- 2 TB Extra virgin olive oil, divided
- 1 lb. Ground beef
- 1 lb. Ground Italian sausage
- ¼ cup Yellow onion, small diced
- 1 TB Garlic, minced
- 4 cups Marinara
- 2 lbs. Ricotta cheese
- 2 TB Lemon zest
- 2 each Whole eggs
- 2 TB Italian flat-leaf parsley, chopped
- 2 cups Shredded mozzarella cheese
- 1 cup Pecorino Romano cheese, grated
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