Lasagna di Carnevale

Name: Lasagna di Carnevale
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 pound, 85 percent lean ground beef; 6 ounces, Parmesan cheese or Pecorino Romano cheese, grated (3 cups); 1/2 cup, plain dried bread crumbs; 2 large, eggs, lightly beaten; 1/2 cup, minced fresh basil or parsley leaves; , Salt and ground black pepper; 3 tablespoons, olive oil; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 (28-ounce) can, crushed tomatoes; 12 dried, lasagna noodles (see note); 1 pound, whole-milk mozzarella cheese, shredded (4 cups)

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Our version of this classic Italian-American lasagna is just as satisfying as traditional Neapolitan versions—but quicker to assemble.

SERVES6 to 8

WHY THIS RECIPE WORKS

A combination of whole-milk mozzarella and Parmesan or Pecorino Romano kept our Lasagna de Carnevale recipe moist but not watery. For more even layering, we made mini meatballs, which we baked on a baking sheet in a hot oven, and then added...

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