Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network

Valerie makes the lasagna she remembers from childhood, complete with bolognese sauce and plenty of cheese! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/40wiJpb Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! My Mom's Lasagna RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 45 min (including cooling time) Active: 25 min Yield: 4 to 6 servings Ingredients 1 pound lean ground beef 1/2 pound hot Italian sausage 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 2 tablespoons tomato paste One 26.42-ounce container strained tomatoes, such as Pomi 2 large eggs 30 ounces part-skim ricotta One 16-ounce bag shredded mozzarella 1/3 cup plus 1/4 cup grated Parmesan 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1/2 teaspoon kosher salt Freshly ground black pepper One 1-pound box no-boil lasagna noodles Directions Preheat the oven to 375 degrees F. Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside. Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine. Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil. Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #Lasagna Valerie Bertinelli's Mom's Lasagna | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=pfxbimFTD5I