Mild Provolone Lasagna
Ingredients
- 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
- 1 egg
- 16 oz. BelGioioso Mild Provolone, sliced
Directions
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.