Valerie Bertinelli’s Mom’s Lasagna | Valerie’s Home Cooking | Food Network

Valerie makes the lasagna she remembers from childhood, complete with bolognese sauce and plenty of cheese!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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My Mom’s Lasagna
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (including cooling time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Directions

Preheat the oven to 375 degrees F.

Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.

Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.

Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

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Valerie Bertinelli’s Mom’s Lasagna | Valerie’s Home Cooking | Food Network

the first step of my mom’s lasagna is getting 
the meat Brown for The Bolognese sauce so I’ve  
got half a pound of hot italian sausage so let 
me get this hot pan with some olive oil in it
and I want to take the casing off 
because I want it to get nice and crumbly  
just going to get the sausage in there 
I decided to go the traditional way  
so I’m making it with ricotta and a Cheesy mixture 
plenty of Bolognese and a lot of cheese Mozzarella  
one pound of lean ground beef throw the 
whole thing in there let me wash my hands
start crumbling it up so as soon as my Bolognese 
is done I will start layering together my lasagna  
I’m going to get my onions in to the ground 
sausage and beef one small yellow onion chopped up  
here’s a couple cloves of garlic
let’s get this chopped up
right in on top time to season this 
guy up a little bit dried oregano  
I want to get a couple tablespoons of tomato 
paste in here and I’m just making a little  
well because I want to toast it up and this is 
really going to thicken up the bolognese sauce  
just want to get that acidity out of it okay 
now it’s time for the strained Tomatoes it  
goes right in okay A little bit of salt a 
little bit of pepper stir I gotta taste this
um oh so yummy it just needs to cook down just a 
little bit while I give this time to do that I can  
put together the real cleft mixture I’m going 
to make a ricotta kind of a clipped a Cheesy  
mixture that goes in between all the different 
layers so I need to get some Ricotta and some  
cheese out of the fridge so I’ve got ricotta 
parmesan and mozzarella I’ve got some beautiful  
basil here and I’m using fresh ingredients in 
the ricotta mixture because it’ll all blend in  
with the cheese and it’ll be so tasty so I’m 
rolling them in to a little tube it’s called  
chiffonade it just means ribbons but they’re 
not going to end up as ribbons I’m just trying  
to keep it all together so I could chop it easier 
so basil is chopped now I want some fresh oregano  
so there’s my herbs now I’m going 
to get my cheese mixture together  
so it’s got a couple eggs in here and 
I’m going to start whipping them up
and the egg is the binder for all the cheese the 
Ricotta and the mozzarella I’ve got a big old  
container of ricotta the whole thing’s going 
in I like to use part skim it’s a little bit  
lighter I like the flavor of the part skim I’m 
gonna get about a cup of shredded mozzarella
and the herbs go in a little bit 
of parm and I’m saving the rest  
of the parm and the mozzarella to 
layer inside and on top little SMP
and I’m gonna make your life super easy and use 
no cook noodles I think they are a dream come  
true it just takes away a whole step where 
most of the time the noodles end up coming  
apart when they start boiling got all my Fixins 
together now it’s just time to layer it up okay  
first things first a little bit of sauce on the 
bottom I don’t want the noodles to stick to the  
bottom of my casserole dish so it’s just going to 
be a layer of sauce a layer of noodles a layer of  
cheese a layer of sauce noodles cheese and you end 
a little bit of sauce on top and a lot of cheese
lasagna is one of those dishes you can 
really feed a crowd with I love making  
it sometimes I’ll just make extra 
keep it in the freezer just love it
and now the final layer of mozzarella and 
then I’ll put some Parmesan on okay let  
me get some foil on this and get it into the 
oven I’m going to put this into a preheated  
oven at 375. it’ll cook for 45 minutes and 
then I’ll take the foil off the last half  
hour I’m going to take the foil off and then 
all of this cheese will get brown and bubbly
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