Lasagna question

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Rao’s Lasagna

Adapted from Rao’s Cookbook
Makes 12 servings

1/2 cup olive oil
1 cup onion, chopped
1 T minced garlic
2 lbs. lean ground beef
1 lb. Italian sausage meat (sweet or hot, casings removed)
1/2 cup red wine
3 28-ounce cans crushed San Marzano tomatoes
3 T tomato paste
5 cups water
salt & pepper
2 lbs. ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups mozzarella cheese, grated
1 cup Pecorino Romano cheese, grated
1 pound mozzarella cheese, sliced

In a large saucepan, heat oil over medium-high, add onion and garlic and saute for 3 minutes.
Stir in beef and cook until browned (about 5 minutes).
Remove beef mixture from pan, then add sausage and cook until browned.
Return beef mixture and wine into the pan with sausage and cook for 5 minutes (until wine has evaporated).
Stir in tomatoes, tomato paste, water, and salt and pepper.
Simmer for about 2 hours, stirring occasionally.
Add more water if necessary (1/4 cup at a time), and skim off excess fat with a spoon or by laying paper towels on top of sauce.
Meanwhile, place ricotta into a cheesecloth-lined colander and allow it to drain in the refrigerator for 2 hours.
Combine drained ricotta with egg yolks.
Cook noodles in a large pot of salted, boiling water according to package directions (you want them al dente). Drain and run under cold water to stop them from cooking further.
Place noodles in a single layer on a kitchen towel and cover with a damp towel.
Preheat oven to 350°F.
In a large pan (12 x 18 x 2, or multiple smaller pans, just make sure they are 2 in. deep), ladle a thin layer of sauce.
Cover sauce with noodles, laid lengthwise, then cover with sauce, a thin layer of ricotta, a sprinkle of grated mozzarella and Pecorino Romano.
Continue to layer in this order, but alternate direction of pasta (lengthwise then crosswise).
Finish with a layer of meat sauce covered with sliced mozzarella and Pecorino Romano.
Bake for 45 minutes or until cheese has melted and lasagna is bubbling.
Remove from oven and allow to cool for 15 minutes.

My question is about the mozzarella cheese. Do you think I should use dress mozzarella or the other kind?

  • Posted by: Dona
  • September 4, 2018


Nancy September 4, 2018
From experience, I agree with cranberry.
And would have thought frsh pizza's taste would be lost in all the various lasagba ingredients.
But epicurious had an article on how to make better lasagna and says fresh mozzarella give more of s dairy, creamy taste to the finished product.
So, you pays yer money and you takes yer choice.
Of make half recipe each way and do comparison taste test.

Nancy September 4, 2018
That should read "fresh mozza" (not pizza)
Dona September 4, 2018
Good idea, I’ll try that next time. Thanks!
cranberry September 4, 2018
Regular mozzarella, not fresh. The word "grated" is the clue, plus lasagna traditionally has regular mozz in it.
Dona September 4, 2018
Thank you so much, now I can go to the store.
Dona September 4, 2018
Fresh not dress
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