Three-cheese Lasagna With Italian Sausage
| 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; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté 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 350°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 Appétit Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27,
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Nutrition (calculated from recipe ingredients)
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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