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Grandma Bruni's Neapolitan Lasagna

ACTIVE: 45 MIN; TOTAL: 2 HR 15 min

12 SERVINGS

2 Tbsp. extra-virgin olive oil

1 large onion, minced

2 garlic cloves, minced

1 pound ground beef

One 28-ounce can peeled Italian tomatoes, crushed

One 6-ounce can tomato paste

1 1/2 cups water

2 basil sprigs

3 tablespoons chopped flat-leaf parsley

1/2 teaspoon dried oregano, crumbled

1/2 cup freshly grated Pecorino Romano cheese

Salt and freshly ground pepper

1 pound dried lasagna noodles

1 pound ricotta cheese, preferably fresh

1 pound mozzarella, coarsely shredded

Heat the olive oil in a large saucepan. Add the onion, garlic and ground beef, and cook over moderate heat, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the peeled tomatoes, tomato paste, water, basil, parsley, oregano and 2 tablespoons of the Pecorino Romano and season with salt and pepper. Cover partially and simmer over low heat until thickened, about 30 minutes. Discard the basil.

Meanwhile, in a large pot of boiling salted water, cook the lasagna noodles until al dente. Drain and cool under running water. Reserve the 4 best noodles for the top layer.

Preheat the oven to 350°. In a medium bowl, combine the ricotta with the mozzarella and 1/4 cup of the Pecorino Romano. Spread 1 cup of the tomato sauce in a 9- by 13-inch glass or ceramic baking dish. Arrange 4 of the lasagna noodles, on the bottom overlapping slightly. Dollop one-third of the cheese mixture over the noodles in small clumps, followed by 1 cup of the tomato sauce. Repeat the process two more times, then layer the 4 reserved lasagna noodles on top. Spoon the remaining tomato sauce on top and sprinkle with the remaining 2 tablespoons of Pecorino Romano cheese.

Bake the lasagna in the center of the oven for about 1 hour, until bubbling and browned in spots. Let the lasagna rest for 20 minutes before cutting into squares. Make ahead: The baked lasagna can be wrapped in foil and refrigerated for up to 2 days. Rewarm, covered, in a 325-degree oven.

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