Il Bistro Lasagna - cooking recipe

Ingredients

12 ounces lasagna noodles, about
1/4 cup olive oil
1 1/2 teaspoons minced onions
1 1/2 teaspoons minced garlic
1 1/4 lbs ground veal
1 1/4 lbs ground beef
2 teaspoons dried oregano, crushed
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon salt, divided,about
1/2 teaspoon black pepper, divided,about
1 1/2 cups ricotta cheese
1 1/2 teaspoons finely chopped parsley
1/2 cup half-and-half
1 lb mozzarella cheese, grated
1 lb Fontina cheese, grated
2 cups marinara sauce (bottled or home-made)
1 cup freshly grated parmigiano-reggiano cheese
1 cup freshly grated romano cheese

Preparation

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.