Homemade Meaty Lasagna

I love, love, love lasagna!  Not just any lasagna. To me, the perfect lasagna is thick, meaty, cheesy, tomatoeey, savory, scruptilicious goodness. Since it was mission impossible for me to find it at restaurants, I decided to just make up my own recipe.  When I make lasagna, I usually have a bit of left over sauce and meat which is GREAT for homemade pizza!  Save the extra in the refrigerator or freezer and plan to have a homemade pizza night soon after. Here it is, and I hope you enjoy it!

1 box lasagna noodles (I boil 10 noodles just to make sure I have enough!)

MEAT:

 1/2 lb of Pancetta (Italian Bacon. You can find it in the deli section of most grocery stores.  If you don't have it, you can use regular bacon)

1 lb Ground Italian Style Sausage

1 1b Ground Round Beef

Salt and Pepper to taste

SAUCE:
1 small onion, chopped

2 carrots chopped

2 celery stalks chopped

4 cloves of garlic chopped

2 14 oz cans fire roasted diced tomatoes

1 small can of tomato sauce

1 small can of tomato paste

1/2 tsp. pepper

1 tsp salt

1/2 cup to 1 cup of Chicken Broth

1 tablespoon Garlic Powder

CHEESE:

1 16 oz Ricotta Cheese

3 eggs

1/4 tsp pepper

2 tablespoons fresh basil chopped (About 8 leaves)  (If you are using dried, use half)

2 cups Mozzarella Cheese

Preheat oven to 375 degrees.

Start by getting your large pan of water boiling for your lasagna noodles (You will start these after you get the sauce simmering)

Fry your pancetta or bacon until golden brown then remove the bacon but leave the grease in the pan.  Add your ground sausage and beef and cook until done. Season with Salt and Pepper to taste

While this is cooking, chop your onion, carrots and garlic.  I use a food processor for this.

After your meat is done, remove from the pan and drain all but about three tablespoons of grease. 

Use this grease to saute your Onion, Carrots, Celery and Garlic.

After about 3 min. (Onions should be translucent) add diced tomatoes, tomato sauce and tomato paste.

Add Salt, Pepper, Chicken Broth and Garlic Powder.  

Chop up your pancetta or bacon very fine and add it to the sauce. 

Let this simmer while you get the Ricotta filling prepared and start boiling your noodles now(10 min to al dente).

In a mixing bowl, mix together your Ricotta, 3 eggs, basil, pepper and 1/2 cup of the mozzarella cheese.

When your noodles are done, you will start putting your lasagna together.  This is the order I do it in.  

put sauce on the bottom of your Lasagna pan or your 9x13 inch pan. Then layer in this order

Noodles

Ricotta Cheese Mixture

Meat

Sauce

Repeat.

Sprinkle mozzarella cheese on top and bake at 375 degrees for 45 min. or until cheese is a golden brown. 

Enjoy!