Buca di Beppo's heart-shaped lasagna
Heart Shaped Lasagna
Buca di Beppo
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Ingredients

  • Ingredients

    • 1.5 cups ricotta cheese
    • 1 whole beaten egg
    • 1/2 tablespoon chopped parsley
    • 2 teaspoons minced garlic
    • 1 box lasagna noodles
    • 3/4 cup marinara sauce
    • 1 1/2 cups Italian cheese blend
    • 2 teaspoons Parmesan cheese
    • 2 cups meat sauce
    • Equipment: 9-inch heart-shaped cake pan

Preparation

1. Preheat oven to 350 degrees.

2. Combine ricotta cheese, beaten egg, minced garlic and chopped parsley in a bowl to make the ricotta filling.

3. Cook lasagna noodles according to package directions and drain.

4. Spread 1/4-cup marinara sauce in bottom of a 9-inch heart-shaped cake pan. Cover marinara sauce with 1 layer of lasagna noodles (trimmed to fit pan).

5. Evenly spread 3/4 cup of the ricotta filling on the pasta sheet.

6. Sprinkle 1/4 cup Italian cheese blend over the ricotta filling.

7. Cover the cheese with a layer of lasagna noodles and even out the filling under the noodles gently with your hands.

8. Ladle 1 cup of meat sauce over the pasta sheet and spread it evenly over the pasta.

9. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. 

10. Cover with a layer of lasagna noodles.

11. Evenly spread 3/4 cup of the ricotta filling over the noodles.

12. Top ricotta filling with 1/4 cup Italian cheese blend.

13. Cover the cheese with another layer of noodles and even out the filling under noodles gently with your hands.

14. Ladle 1 cup of meat sauce over the noodles.

15. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. 

16. Wrap top of pan with two layers of aluminum foil. 

17. Bake for 1 hour, 25 minutes.

18. Remove from oven, uncover and evenly pour 1/2 cup marinara sauce over top. Sprinkle 1 cup Italian cheese blend over top.

19. Return to oven for an additional 5 minutes to melt the cheese.

20. Remove from oven and let rest for 20 minutes before serving.

21. Garnish with chopped parsley, serve and enjoy!