Lasagna - Maggiano's

By Joan_Z

Ingredients

• Assembly:
• INGREDIENTS
• 6 Fresh Pasta Sheets
• 3 1/2 Qts Lasagna Filling (see recipe)
• 1 lb. Ground Beef (optional for vegetarians)
• 1 lb. Italian Sausage (optional for vegetarians)
• 1 tsp. Italian Seasoning (optional for vegetarians)
• 1 Jar Maggiano’s Marinara Sauce
• 1 Cup Parmesan Cheese
• 10 oz Grated Provolone Cheese
• Filling: (3.5 quarts)
• 4 Whole Eggs
• 1 Cup Parmesan Cheese
• 3 lbs Ricotta Cheese
• 1 1/2 tsp Garlic, finely minced
• 1/2 Cup All-purpose Flour
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper

Preparation

Step 1

COOKING INSTRUCTIONS
Filling:
1. In large mixing bowl, add the eggs, Parmesan cheese, ricotta cheese and garlic.
2. Mix well with whisk. Add the flour and salt & pepper. Mix until completely incorporated.
3. Scrape down sides of bowl – mix again to be sure all is incorporated.
4. Use immediately or refrigerate.

Meat option:
1. In a large saute pan, cook Italian sausage, ground beef and Italian seasoning over medium heat, until browned. Drain and set aside for assembly.

Assembly:
1. Using rubber spatula, spread ½ cup marinara sauce on bottom of 8 qt. baking pan. Lay a sheet (or layer) of pasta over sauce.
2. Spread 3 cups of lasagna filling evenly over pasta with spatula. Spread 3/4 cup of cooked meat evenly over filling (optional). Spread 3 oz of marinara sauce evenly over filling. Sprinkle 1/4 cup Parmesan cheese on top. Place another pasta sheet on top.
3. Repeat, creating a total of 6 layers of pasta and 5 layers of filling. Spread 1/4 cup of marinara on top.
4. Cover lasagna with two layers of plastic wrap. Then 2 layers of aluminum foil. If you like, you can store in refrigerator overnight.

To Cook:
1. Bake in a 350° oven for approximately 2 ½ hours or until instant read thermometer reads 155°.
2. Melt grated Provolone over top and allow to rest for 15 minutes.
3. Cut into portions and serve with additional marinara and grated Parmesan.