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Three-Cheese Lasagna with Italian Sausage |
INGREDIENTS: |
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SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed
dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds) |
DIRECTIONS: |
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SAUCE |
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1. |
Heat oil in heavy large saucepan over medium heat. Add onion,
carrots and garlic; saute until softened, about 12 minutes. |
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2. |
Add beef and sausages to pan; saute until cooked through, breaking
up meat with back of spoon, about 5 minutes. |
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3. |
Add remaining ingredients. Cover and simmer until flavors blend and
sauce measures about 5 cups, stirring occasionally, about 15
minutes. Discard bay leaf. Cool.
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LASAGNA |
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1. |
Preheat oven to 350 degrees. Cook noodles in large pot of boiling
salted water until almost tender, about 7 minutes. Drain; cover with
cold water. |
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2. |
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in
spinach. Season to taste with salt and pepper. Mix in eggs. |
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3. |
Drain pasta and pat dry. |
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4. |
Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish.
Place 5 noodles over sauce, overlapping to fit. Spread half of
ricotta-spinach mixture evenly over noodles. |
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5. |
Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach
mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula
to cover (sauce will be thick). |
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6. |
Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2
cups mozzarella and 1 1/2 cups sauce. |
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7. |
Arrange remaining 5 noodles over sauce. Spread remaining sauce over
noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup
Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day
ahead. Cover tightly with plastic wrap and refrigerate.) |
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8. |
Cover baking dish with aluminum foil. Bake lasagna 40 minutes;
uncover and bake until hot and bubbly, about 40 minutes. |
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9. |
Let lasagna stand 15 minutes before serving. |
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Source: Epicurious.com |
