Three Cheese Lasagna
Three Cheese Lasagna
For me, Lasagna is one of the most satisfying meals I know.....real comfort food. The proper blend of pasta, sauce, cheese and filling make for an exciting dish. In this version, the addition of hot Italian sausage, creates an added dimension. Serve a full bodied Chianti.....
SAUCE:
- 1 Tbls olive oil
- 1 cup chopped onion
- 3/4 cup finely chopped peeled carrots
- 2 Tbls minced garlic
- 8 oz lean ground beef
- 6 oz hot Italian sausages, casings removed
- 1 28-ounce can crushed tomatoes with added puree
- 1/4 cup tomato paste
- 1/4 cup chopped fresh basil
- 1 Tbls golden brown sugar
- 1 Tbls dried oregano
- 1 bay leaf
- 1/2 teaspoon dried crushed red pepper
LASAGNA:
- 15 lasagna noodles (about 12 ounces)
- 2 15-oz containers part-skim ricotta cheese
- 1 cup grated Parmesan cheese (about 3 ounces)
- 1 10 oz package frozen chopped spinach, thawed, drained,squeezed dry
- 2 large eggs
- 5 cups 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 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.
Serves 8.
R-115
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