Yield: 1 Servings
|1 tablespoon||Olive oil|
|1 cup||Chopped onion|
|¾ cup||Finely chopped peeled carrots|
|2 tablespoons||Minced garlic|
|8 ounces||Lean ground beef|
|6 ounces||Spicy Italian sausages; casings removed|
|1 can||(28-oz) crushed tomatoes with added puree|
|¼ cup||Tomato paste|
|¼ cup||Chopped fresh basil|
|1 tablespoon||Golden brown sugar|
|1 tablespoon||Dried oregano|
|1 \N||Bay leaf|
|½ teaspoon||Dried crushed red pepper|
|15 \N||Lasagna noodles; (about 12 ounces)|
|2 \N||Containers; (15-oz) part-skim ricotta cheese|
|1 cup||Grated Parmesan cheese; (about 3 ounces)|
|1 pack||(10-oz) frozen chopped spinach; thawed, drained, squeezed dry|
|4¾ cup||Grated mozzarella cheese; (about 1 1/4 pounds)|
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 ¾ 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 ½ 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 1½ 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 ½ cups sauce. Arrange remaining 5 noodles over sauce.
Spread remaining sauce over noodles. Sprinkle remaining ¾ cup mozzarella cheese and ¼ 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.
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 27, 1998