1 Tbsp. extra virgin olive oil
1 shallot, diced
2 garlic cloves, minced
1 lb. ground beef
1 tsp. cracked black pepper
1 tsp. salt
2 (28 oz) cans Italian tomatoes
16 oz. BelGioioso Ricotta con Latte® cheese
5 oz. BelGioioso Parmesan cheese, shredded
1 package lasagna noodles, prepared
3 large tomatoes, sliced
2 lbs. BelGioioso Fresh Mozzarella cheese, sliced
Preheat oven to 375ºF.
For the sauce, heat oil in a large pot over medium-high heat. Add shallot and cook until tender, then add garlic and ground beef. Cook until browned, then add salt, pepper and tomatoes and simmer 30 to 40 minutes.
For the filling, combine BelGioioso Ricotta con Latte®, grated BelGioioso Parmesan and egg together and set aside.
To assemble the lasagna place sauce on the bottom of an oven proof 9 x 13 dish, follow with lasagna noodles, Ricotta mixture, sliced tomatoes and slices of BelGioioso Fresh Mozzarella. Repeat layers and bake for 50-60 minutes or until bubbling and lightly browned. Allow to cool for 15 minutes before serving.