This recipe is for how to make ItalianAmerican Lasagna. This is the one that many Americans know and love. There are a couple of tricks to making a perfect lasagna that's not runny and easy to assemble. This classic lasagna recipe with meat sauce is made with a hearty ragu, ricotta, mozzarella, and Pecorino Romano cheese. Make sure to let the lasagna rest for at least 30 minutes prior to eating. Enjoy!

Use this MEAT SAUCE RECIPE:
   • Italian Meat Sauce with BEEF & PORK  

MEAT SAUCE SERIES:
   • Recipes To Make With Meat Sauce | Sip...  

INGREDIENTS:
45 cups meat sauce
1 pound lasagna noodles Dececco brand works well
1 pound mozzarella cheese sliced
1 cup Pecorino Romano grated
For the ricotta mixture:
1 pound ricotta drained overnight or for at least 23 hours
1/4 cup parsley minced
1/4 cup basil minced
2 eggs
1 teaspoon kosher salt
1/4 teaspoon black pepper

INSTRUCTIONS:
1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt and a touch of olive oil to it. Boil the lasagna noodles (work in batches) to very al dente (about 45 minutes). Scoop out sheets with a mesh strainer or pasta spider and shock in cold water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
2. In a 9 by 13 (or 10 by 15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
3. Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
4. Add 2 more layers to the lasagna. On the top layer just add the sauce, mozzarella, and Pecorino Romano.
5. Cover the lasagna with a lightly oiled tin foil cover. An even better way to cover the lasagna is to place parchment paper on top of it, then the foil.
6. Bake the lasagna covered at 375f for 45 minutes in the middle of the oven. Remove foil after 45 minutes and bake uncovered for 1520 minutes more until the side noodles are crispy and the cheese is bubbly. Enjoy!

NOTE: Let the lasagna rest at least 30 minutes before eating. This will help it settle and not be runny.

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