This Creamy Bronx Lasagna recipe is a very rich but amazingly light Lasagna. It honestly sounds like an oxymoron. My family learned this recipe from Italian neighbours in the Bronx. The sauce used in this lasagna is never gravy because the heaviness and intensity of gravy fight against the combination of ingredients.
This lasagna recipe can have a variety of toppings you like. But for me, I like meatballs best for this. However, I didn’t include the recipe for a meatball here as I want to highlight the star of this post, the Bronx lasagna. Check out the very easy recipe below.
Creamy Bronx Lasagna Recipe
Lasagna is one of those classic comfort food that anyone can easily cook. I'm a big fan of homemade lasagna so I always make sure to make my dish extra special. And today, I'll share on of my best recipes, this creamy bronx lasagna.
Ingredients
1 pound lasagna sheets
1 pound Ricotta cheese - whole milk 
3 cups ketchup (tomato sauce Australia and UK)
1 large egg
½ ounce Mozzarella cheese - shredded
2 pounds ground lamb (minced lamb)
1 cup pecorino romano cheese - grated
Instructions
- Lay out about four clean dishtowels on your countertop.
- Place the noodles in a large pot of salted boiling water.
- Stir noodles to keep them swimming and to prevent sticking
- After 5 minutes, remove one of the noodles with your tongs and determine if it is flexible (softish).
- If it is flexible, place it flat out on a dishtowel.
- Repeat this until all the noodles are removed from the pot.
- Preheat the oven to 350 degrees Fahrenheit.
- Place 3/4 cup of ricotta in a bowl, one egg, and approximately 3/4 cup of grated cheese.
- Mix the cheese and egg and set aside.
- Pour the tomato sauce into a bowl and set aside.
- Put the mozzarella cheese in a bowl and set it aside.
- Place your lasagna pan on the counter close to the above ingredients.
- Pick up one lasagna noodle and determine which way you can get the most layers in the pan.
- You will now start to build the layers. Your goal is 4 layers.
- Using your ladle, spoon some sauce into the bottom of the pan, just coating it.
- Place your first layer of noodles on the sauce.
- Alternate rounds of sausage and meatballs on each noodle.
- Spoon a dollop of the ricotta cheese mixture between the meat rounds and spoon tomato sauce over the layers.
- Sprinkle mozzarella cheese lightly over the noodles.
- When you have completed 4 layers, you are ready to bake.
- Cover the lasagna with foil and bake for approximately 30 minutes to check to see if the sauce is bubbling and chees is melted by gently lifting the foil with your thongs.
- If the sauce is bubbling and the cheese is melted, remove the lasagna from the oven and let it rest for 15 minutes before serving.
Nutrition
Calories: 780.4kcalCarbohydrates: 10.7gProtein: 47.7gFat: 60.4gSaturated Fat: 27.5gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 23.8gCholesterol: 191.6mgSodium: 1304.8mgPotassium: 1070.7mgFiber: 2.8gSugar: 6.7gVitamin A: 899.4IUVitamin C: 12.9mgCalcium: 328mgIron: 5.5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
