#RaosPartner

#RaosPartner My mom & I have been cooking with @Rao’s Homemade ever since she introduced it to me over 10 years ago, so it’s only fitting that I’ve got her in the kitchen to make this Easy Burrata Lasagna together. This recipe is one of my favorite nostalgic dishes, inspired by the meals my mom made when I was growing up. Even with a packed schedule, she always found a way to get something elevated and delicious on the table, and Rao's Homemade® Marinara Sauce was the jar behind so many of those dinners. She also taught me that starting with the best ingredients makes all the difference, which is one of the reasons Rao’s has been our go-to for so many years. It's been a staple from my childhood and the one I love to cook with to this day. Rao's is slow simmered in open kettles and crafted with whole peeled Italian tomatoes, so you can taste the depth of flavor that’s layered into every bite. Grab a jar next time you're at the store & save this recipe (from my cookbook) for Sunday dinner! 🍝 Ingredients: 1 (32-ounce) jar of Rao's® Homemade® Marinara Sauce 16 ounces lasagna noodles 3 tablespoons extra-virgin olive oil ½ medium yellow onion, finely chopped 1 pound 90% lean ground beef 2 ½ teaspoons kosher salt ⅔ cup dry white wine (I like Sauvignon Blanc) ¾ cup whole milk 4 (8-ounce) balls burrata cheese, at room temperature 1 ½ cups finely grated Parmigiano-Reggiano cheese Steps: 1. Place an oven rack in the top third of the oven and a second in the middle and preheat the oven to 375°F. Place a parchment-lined sheet pan on the middle rack to catch any lasagna overflow. 2. Fill a large baking dish or heatproof bowl with the hottest tap water. Add the lasagna noodles one by one, completely submerging each. Let them soak while you make the sauce, until slightly tender and pliable, about 30 minutes. 3. Meanwhile, in a medium pot, heat the oil over medium-high heat. Once shimmering, add the onion and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes. Add the ground beef and salt, and cook, breaking up any large pieces with a wooden spoon, until no longer pink, 3 to 5 minutes. Add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. 4. Reduce the heat to medium to maintain a rapid simmer. Cook, stirring occasionally, until the wine has almost evaporated, about 5 minutes. Add the milk and bring the sauce to a boil over high heat. Reduce the heat to medium to maintain a rapid simmer and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. 5. Add Rao’s Homemade® Marinara and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring often and scraping the bottom of the pot, until the sauce thickens slightly and the flavors meld together, about 10 minutes. 6. Drain the water from the lasagna noodles. To assemble the lasagna, evenly spread 1 heaping cup of the meat sauce to the bottom of a 9 x 13-inch baking dish. Layer 1/3 of the lasagna noodles (overlapping as needed), followed by another heaping cup of the meat sauce, 1/3 of the burrata, and finally 1/3 of the Parmigiano-Reggiano. Repeat two more layers of the noodles, meat sauce, burrata, and Parmigiano-Reggiano. Cover tightly with foil. 7. Bake on the top rack in the oven for 30 to 35 minutes, until bubbling. Carefully remove the foil and discard. Raise the heat to 425°F and cook for about 15 minutes longer, until the top and edges begin to brown. If you want a little more color, turn the oven to broil on high and broil for 1 to 2 minutes, until the cheese is golden brown. 8. Allow to rest for at least 10 minutes before serving.