3 large summer tomatoes
1/4 cup olive oil
Pinch of salt and pepper
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 shallot, diced
1 lb. ground sirloin
1 tsp. cracked black pepper
1 tsp. salt
2 - 28 oz. cans tomato sauce
1 package lasagna noodles, prepared
16 oz. BelGioioso Ricotta con Latte® cheese
5 oz. BelGioioso Parmesan cheese, grated
16 oz. BelGioioso Mild Provolone, sliced
Preheat oven to 375˚F. Cut tomatoes into bite size pieces and place in an oven proof dish. Drizzle with olive oil, salt and pepper and place into the oven to roast for 20-30 minutes. Remove from oven and drain.
Heat butter in a large pot over medium-high heat. Add shallot and cook until tender. Add garlic and sauté a short time. Add sirloin and cook until browned. Add salt, pepper and tomato sauce and simmer for 30-40 minutes.
Combine BelGioioso Ricotta con Latte®, grated BelGioioso Parmesan and egg together and set aside.
Place sauce on the bottom of an oven proof 9" x 13" dish. Layer with lasagna noodles, ricotta mixture, oven-roasted tomatoes and sliced BelGioioso Mild Provolone. Repeat layers and bake for 50-60 minutes or until bubbling and lightly browned. Allow to cool 15 minutes before serving.