Ingredients
1 lb. ground beef
1 lb. ground pork sausage
1 lb. ground veal
4 tsp. Italian seasoning, divided
2 large eggs
3/4 c. breadcrumbs
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 1/2 c. ricotta cheese
1 (24-oz.) jar marinara
3 tbsp. unsalted butter
12 oz. dry lasagna noodles
1 1/2 lb. shredded mozzarella
1/4 c. grated Parmesan
Preparation
Step 1In large bowl, combine ground beef, pork sausage, and veal. Season with 2 teaspoons Italian seasoning. Add eggs and breadcrumbs and season with salt and pepper, then mix until incorporated. Form into 1 ½-inch balls. Step 2Heat oil in a skillet over medium-high and fry the meatballs, working in 2 batches, until lightly browned all over, about 4 minutes per side. Set aside and let cool. Step 3Transfer cooled meatballs to a new bowl and mash them up with a fork. Add ricotta to the bowl and mix to combine. Step 4In the same skillet over medium heat, add marinara and butter. Season with salt, pepper, and remaining Italian seasoning, and heat until warmed through.Step 5In a large baking pan, add a layer of sauce, followed by the ricotta mixture, followed by a layer of mozzarella. Add a layer of lasagna noodles. Repeat layers two more times. Top with a generous layer of mozzarella and parmesan. Step 6Cover with foil and Bake at 350° for 50 minutes, then remove foil and bake 10 minutes more. Let cool 15 minutes before serving.
