• 1 lb ground beef
• 1/2 lb hot Italian sausage
• 1 clove garlic, minced
• 2 Tbsp fresh parsley
• 28 oz can tomatoes
• 2- 6 oz cans tomato paste
• 4 Tbsp Cucina Olive Oil , divided use
• 2 Tbsp Pasolivo Spicy Italian Seasoning
• 10 oz lasagna noodles

• 3 cups ricotta cheese
• 2 beaten eggs
• 2 tsp Pasolivo Kosher Flake Sea Salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp fresh parsley
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• 1 lb mozzarella, shredded
Preheat oven to 375°. Brown ground beef and sausage then drain. Add garlic, parsley, tomatoes, tomato paste, 2 Tbsp Pasolivo Cucina Olive Oil, and Pasolivo Spicy Italian Blend. Bring to a simmer and keep at simmer for barely 20-25 minutes. In a bowl, mix remaining 2 Tbsp Pasolivo Cucina Olive Oil and all filling ingredients except mozzarella cheese. Cook lasagna noodles to al dente, according to package directions. Lightly oil a 9x13 pan. Layer half of the lasagna noodles in the bottom of the pan, then spread half the filling on top, half the shredded mozzarella, and half the meat sauce. Repeat layers one more time, and top with additional parmesan cheese. Bake for 30 minutes, and let rest for 10-15 minutes.

Perfectly melted cheese balanced out with the acidity of warm tomato sauce and seasoned with Spicy Italian Seasoning and Cucina Olive Oil. This dinnertime classic is not only delicious the night its made, it also makes the perfect meal for leftovers night.

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