Mark Bove’s Bove’s Lasagna

Preparation

1. Step 1

   To make the meatballs, preheat the oven to 375°F.

   Step 2

   Mix the cheese, bread crumbs, garlic, red pepper flakes, and black pepper with your hands in a large bowl. Work in the eggs, and then mix in the beef.

   Step 3

   Pour the olive oil onto a rimmed baking sheet. Roll the meat mixture into 24 balls, transfer them to the baking sheet, and roll to coat in the olive oil. Bake for 20 minutes. Flip the meatballs over, and bake until just cooked through and golden brown, about 10 minutes. Remove from the oven.

   Step 4

   To make the lasagna, put the meatballs and marinara sauce in a large saucepan and bring to a simmer. Simmer, stirring occasionally, for 1 hour. Cool for 1 hour or overnight in the refrigerator.

   Step 5

   Bring a large pot of salted water to a boil over high heat. Add the olive oil and the lasagna noodles and cook according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and drain on a cotton dish towel.

   Step 6

   Preheat the oven to 350°F.

   Step 7

   Lightly grease a 9×13-inch baking dish with oil. Spoon about 1 cup of the marinara sauce over the bottom. Arrange 4 lasagna noodles over the sauce, three lengthwise and one at the short end, so that the bottom of the baking dish is covered. Crumble one-third of the meatballs over the noodles. Dot with one-third of the ricotta. Scatter 1 1/2 cups of the mozzarella, 1 tablespoon of the Pecorino Romano, and 1 tablespoon of the chopped parsley on top. Repeat to make two more layers, alternating the side on which you place the single lasagna noodle. Top with the remaining noodles and 1 1/2 cups marinara sauce, making sure you cover all the noodles. Scatter 1 1/2 cups mozzarella and 1 tablespoon each Pecorino Romano and parsley on top. Cover with foil and bake for 20 minutes. Remove the foil, and bake until the cheese is browned, another 20 minutes. Let rest for 10 minutes before serving.