Get a large pot of water on the stove to boil, salting it until it tastes like the sea. Cook the
Lasagna Noodles (1 lb)
according to the directions until tender but not too soft.
While the water comes to a boil and the noodles cook, heat the
Canola Oil (1 dash)
in a large skillet over medium high heat. Brown the
Ground Beef (1.5 lb)
in it until it is all thoroughly cooked through.
Add in the
Cremini Mushrooms (4 oz)
Garlic (1 clove)
Fresh Rosemary (1 sprig)
. Let them get soft and fragrant. Season everything with
Salt (1 pinch)
Ground Black Pepper (1 pinch)
Deglaze the pan with the
Red Wine (1 dash)
Worcestershire Sauce (1 dash)
and give the mixture a big stir. Let it all cook together for a couple of minutes to allow the wine to cook off. Then take it off the heat and let it cool so that it won't scramble the egg in the filling.
While the meat mixture cools, combine
Ricotta Cheese (3 1/2 cups)
Grated Parmesan Cheese (1/2 cup)
and salt in a large bowl. Add the cooked and cooled meat mixture into the bowl with it and stir it all together to make the meaty, savory filling. Take the remaining ricotta and stir it in thoroughly with the
Marinara Sauce (3 cups)
in another bowl. Set both bowls aside.
The lasagna noodles should be ready by this time. Drain them and lay them out flat on a clean surface as soon as they are cool enough to handle so that they don't stick together.
Take a large 9x13 lasagna pan and grease the bottom with a little of the creamy marinara sauce.
Scoop a heaping 1/4 cup of the meaty filling along the length of the first lasagna noodle and roll it up tightly. Place it seam side down in the lasagna pan and repeat until all 18 noodles are filled, rolled up and lined up in the lasagna pan.
Spoon the rest of the marinara sauce in a generous layer over the noodles, then spread the
Shredded Mozzarella Cheese (1 bag)
in a generous layer on top. Ideally, cover up the tray and refrigerate overnight to let the flavors marry. You can bake it immediately, though!
When you're ready to heat them up, preheat the oven to 350 degrees F (180 degrees C).
If they're coming out of the refrigerator, 30-40 minutes will get them bubbly and glorious. If frozen, it will take 50 minutes to an hour.
Serve immediately and enjoy with salad and garlic bread!