Three-cheese lasagna with italian sausage

Yield: 1 Servings

Measure Ingredient
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
2 larges Eggs
4¾ cup Grated mozzarella cheese; (about 1 1/4 pounds)
\N 8 servings.



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.

Bon Appétit

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 27, 1998

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