Alessi's 45 Minute Lasagne

Layered, Patient, and Quietly Abundant

Lasagne is not a dish that rushes. Even when the clock is forgiving, there's something ceremonial about the assembly — the careful layering, the way the cheese settles between sheets of pasta, the slow exhale of the oven doing its work. This version respects that ritual without demanding your whole afternoon. It's the kind of meal that fills a kitchen with warmth before it ever reaches the table, the sort of thing you make when feeding people is its own quiet act of love.

Ingredients

• 1 1/2 pounds ground meat (or 1 lb. ground meat and 1/2 lb. Italian sausage, casings removed)
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 2 pounds ricotta cheese, drained
• 2 eggs
• 1/4 cups fresh parsley, finely chopped
• 4 ounces grated Parmesan cheese
• 1 jar Alessi Pasta Sauce (Smooth or Chunky)
• 1 pound shredded mozzarella cheese
• 1 package Lasagne

Instructions

1. Brown meat in heated oil until cooked through. Set aside.
2. In a large mixing bowl, combine ricotta, eggs, parsley, and 2 oz. grated cheese. Mix well and set aside.
3. Spread 1/4 cup pasta sauce in the bottom of a 12” x 8” x 3” ovenproof baking dish.
4. Arrange 3 noodles to cover the bottom.
5. Spread 1/4 cup cheese mixture, 1/4 cup meat mixture, ¼ cup mozzarella and ¼ cup pasta sauce over noodles.
6. Top with another layer of noodles and repeat process.
7. On the final layer of noodles, top with remaining mozzarella, sauce, and grated cheese.
8. Cook in a conventional oven:
9. Cover and bake 350 degrees for 30 minutes or until hot.
10. Let stand for 5 minutes.
11. Cut and serve with additional sauce and cheese if desired.
12. Cover and cook on high power a total of 15 minutes, rotating dish once.
13. Let stand for 15 minutes.
14. Cut and serve with additional sauce and cheese if desired.