So inspired, so classically Italian, and so perfect, this lasagna is almost like a DaVinci masterpiece. Sargento Chef Blends 6 Cheese Italian brings six amazing cheeses to this delicious dinner standard.
1 lb. ground veal or meatloaf mix (ground pork, veal and beef)
1 cup chopped onion
1/2 cup grated or finely chopped carrots
1 jar (24 to 28 oz.) vodka pasta sauce
6 no-boil lasagna noodles (1/2 of an 8 oz. pkg.) or 6 long lasagna noodles, cooked, drained
Cook meat in large skillet with onion and carrots until no longer pink, stirring frequently; drain. Stir in pasta sauce; simmer 5 minutes.
Spoon 1-1/2 cups meat sauce onto bottom of 13 x 9-inch baking dish or pan. Layer 3 noodles, half the Ricotta cheese, 1 cup meat sauce and 1/2 cup 6 Cheese Italian Cheese. Repeat layering with 3 noodles, remaining Ricotta cheese, 1 cup meat sauce and 1/2 cup 6 Cheese Italian Cheese. Top with remaining meat sauce.
Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; top with remaining 6 Cheese Italian Cheese. Continue baking 10 minutes or until bubbly. Let stand 5 minutes before serving.