Three-cheese Lasagna With Italian Sausage

We are not encouraged to forsake our sin by having our senses amused or our preferences coddled. The Gospel is inherently and irreducibly confrontational. It cuts against our perceived righteousness and self-sufficiency, demanding that we forsake cherished sin and trust in someone else to justify us. Entertainment is therefore a problematic medium for communicating the Gospel, because it nearly always obscures the most difficult aspects of it – the cost of repentance, the cross of discipleship, the narrowness of the Way. Some will disagree, arguing that drama can give unbelievers a helpful visual image of the Gospel. But we have already been given such visual images. They are the ordinances of baptism and the Lord’s Supper and the transformed lives of our Christian brothers and sisters (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian		1	Servings

INGREDIENTS

1	T	Olive oil
1	c	Chopped onion
3/4	c	Finely chopped peeled
		carrots
2	T	Minced garlic
8	oz	Lean ground beef
6	oz	Spicy Italian sausages
		casings removed
1		28-oz crushed tomatoes
		with added puree
1/4	c	Tomato paste
1/4	c	Chopped fresh basil
1	T	Golden brown sugar
1	T	Dried oregano
1		Bay leaf
1/2	t	Dried crushed red pepper
15		Lasagna noodles, about 12
		ounces
2		Containers, 15-oz
		part-skim ricotta cheese
1	c	Grated Parmesan cheese
		about 3 ounces
1		10-oz frozen chopped
		spinach thawed drained
		squeezed dry
2		Eggs
4 3/4	c	Grated mozzarella cheese
		about 1 1/4 pounds
		servings.

INSTRUCTIONS

1998    
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add
onion, carrots and garlic; sautÃ© until softened, about 12 minutes.
Add beef and sausages to pan; sautÃ© until cooked through, breaking  up
meat with back of spoon, about 5 minutes. Add remaining  ingredients.
Cover and simmer until flavors blend and sauce measures  about 5 cups,
stirring occasionally, about 15 minutes. Discard bay  leaf. Cool.  FOR
LASAGNA: Preheat oven to 350Â°F. Cook noodles in large pot of  boiling
salted water until almost tender, about 7 minutes. Drain;  cover with
cold water.  Combine ricotta and 3/4 cup Parmesan cheese in medium
bowl. Mix in  spinach. Season to taste with salt and pepper. Mix in
eggs.  Drain pasta and pat dry. 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.
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). Repeat layering with 5 noodles, remaining
ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce.
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.) Cover baking
dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake
until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes
before serving.  Bon AppÃ©tit  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 27,

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6094 Calories From Fat: 2214 Total Fat: 249g Cholesterol: 1179.1mg Sodium: 8055.2mg Potassium: 6231.5mg Carbohydrates: 560.1g Fiber: 40.7g Sugar: 53.8g Protein: 399.3g