LASAGNA INSPIRED BY GARFIELD (FEAT. IT'S ALIVE WITH BRAD)

Add some olive oil to a large pot over medium high heat, and add the beef, pork, and veal. Cook to render the fat out of it, and strain it over a large bowl. Set aside the meat and the fat.

Using some of the reserved fat, add chopped onion, large chopped carrot, and celery stalks. You can also add a few optional shakes of red pepper flakes if you’re feeling saucy (pun intended), and a healthy pinch of oregano. Stir to combine.

Add garlic and sauté for one minute. Deglaze mixture with wine, scraping the delicious fond off of the bottom of the pot before adding back meat mixture.

Add homemade chicken stock or chicken stock in which you’ve dissolved a packet of gelatin, along with canned peeled whole tomatoes, canned diced tomatoes, some chopped sage, a few sprigs of fresh basil, milk, and bay leaves. Stir to combine.

Cover and slow simmer sauce for 4 hours. Alternatively, you could also bake the sauce with the lid partially open in a 325°F oven for about 4 hours.

Once everything is thick and cohesive, remove sprigs of basil, and add freshly chopped basil, heavy cream, and grated parmesan. Stir to combine. Season with salt and pepper.

Set on the back burner and start working on your fresh pasta.

Check the recipe for fresh pasta here from

Basics With Babish: Pasta.

Also check out this episode of "It’s Alive with Brad Leone" on how to make ricotta cheese with Babish if you want fresh ricotta.

Preheat your oven to 375°F

Once your dough is rolled out start layering your baking dish. First layer sauce, then pasta, then mozzarella cheese, then ricotta cheese. Repeat this until you reach the top and add some grated parmesan cheese. Place baking dish on a baking sheet and cook in your oven for 45 minutes.

Once cooked, remove from oven, let cool for 30 minutes. Dig in and enjoy!