9-12 sheets of no cook lasagna noodles
2 cups of fresh baby spinach
1 pound of mozzarella cheese, sliced
12 round slices of provolone cheese
1/4 cup of shredded parmesan
For The Meat Sauce:
4 ounces of chopped pancetta
1 whole onion, diced
2 cloves of garlic, minced
2 pimento pepper, chopped (Trinidad seasoning pepper) OPTIONAL
16 ounces of ground beef 85/15 ratio
8 ounces of ground mild Italian sausage
2 tablespoon tomato paste
1 28 ounce can of tomato sauce
2 teaspoon Italian seasoning
1 teaspoon oregano
3 teaspoon sugar
1 teaspoon white pepper
2 teaspoon pepper flakes
1/4 teaspoon black pepper
11/4 teaspoon salt
1/4 cup fresh chopped basil
For The White Sauce:
2 8 ounce tubs of ricotta cheese
1/2 cup grated parmesan cheese
5 leaves of fresh basil
1/4 teaspoon grated nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
2 egg yolks
Make the Meat Sauce first.
To a large skillet, heated under medium flame, add the pancetta to render.
Once the pancetta has crisped up, add the onions and sauté until soft and translucent about 2-3 minutes.
Add in the garlic and peppers. Allow to cook for a minute.
Add in the ground beef and the ground Italian sausage. Using a spoon start breaking up the meat while it is cooking. Try to break it up as small as possible. Once the meat has turned brown, add in the Tomato paste and stir.
Add in the tomato sauce and allow to cook for 5 minutes. Add in the fresh basil, oregano, Italian seasoning, sugar, pepper flakes, salt, white pepper and black pepper mix thoroughly.
Place the heat on Simmer and cover. Let it simmer on Low heat for 30-40 minutes.
Make the White Sauce:
To a food processor add everything under the For The White Sauce ingredients list. Process to a smooth mixture.
Pour into a bowl and set aside.
After 30-40 minutes remove the meat sauce from the heat. Taste and adjust seasoning as necessary.
To Assemble the Lasagna:
Pre-heat Oven 375 degrees.
I used a 11.5 ” * 7.5 ” dimensions baking pan.
First spread a layer of the meat sauce to cover the bottom of the baking dish.
Then Layer on the lasagna sheets so that the entire bottom of the dish is covered.
Then layer on some of the white sauce mixture so that the entire top of the lasagna sheets are covered.
Layer of some of the fresh spinach. Then add some of the sliced mozzarella and provolone cheese.
Add another layer of meat sauce on top of the cheese and repeat until the pan is full.
Once the pan is full sprinkle on the grated parmesan cheese. Cover with a tin foil or tight oven proof lid.
Place in the heated oven to cook for 30 minutes covered.
After 30 minutes, remove the cover and bake for another 30 minutes.
To check the consistency of the pasta sheet, stick a knife through it. If the knife goes in very easily it is done cooking.
Allow to cool for 1-15 minutes before cutting. Serve with fresh salad and Breadsticks!