Meat Sauce and Ricotta Lasagna
An Italian American lasagna features a rich tomato sauce made with a whole pork shoulder.
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Instructions
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Preheat oven to 375 F/180 C.
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In a pot, heat oil, brown seasoned pork thoroughly, then remove it.
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Add onion, garlic, and ground beef to the pot's drippings, season, and cook until beef is browned.
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Stir in tomato puree, tomato paste, water, sugar, and baking soda; simmer for 5 minutes.
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Return pork to the pot and simmer for 1 hour, or until the pork is fork-tender.
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Combine ricotta, grated Parmigiano, parsley, salt, and pepper for the filling.
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Boil lasagna noodles in lightly salted water until al dente, then drain them.
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Remove the tender pork from the sauce.
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Coat the bottom of a baking dish with 1/2 cup of sauce. Layer noodles, then ricotta, alternating with sauce.
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Cover the final noodle layer with sauce, then mozzarella slices.
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Bake for 35 to 40 minutes, or until the mozzarella is melted, bubbly, and somewhat browned.
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Serve the lasagna as a first course and the pork as a second course.