| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Lean ground beef |
| 1/2 |
lb |
Italian sausage; casings removed |
| 1 |
|
Jar; (26-oz) thick spaghetti or marinara sauce |
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Chopped fresh basil |
| 1 |
|
Box; (1-lb) lasagna noodles |
| 1 |
|
Container; (15-oz) part-skim ricotta cheese |
| 1 |
lb |
Mozzarella cheese; coarsely grated |
| 1 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
You don't have to cook the lasagna noodles first - just assemble the dish,
cover and bake.
Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over
medium-high heat until cooked through, breaking up meats with back of
spoon, about 4 minutes. Transfer meats to bowl.
Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups
sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3
noodles, slightly overlapping if necessary, atop sauce. Spread half of
ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat
mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat
layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan
cheese. Arrange remaining noodles over. Spoon remaining sauce over,
covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover
tightly with heavy-duty foil. Place on baking sheet.
Bake until noodles are tender and lasagna is heated through, about 1 hour.
Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered
in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.
Serves 6 to 8.
Bon Appétit September 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998
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