THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Rick and Pam

This is an exceptionally good recipe for lasagne that we found in a 1993 issue of Bon Appetit magazine. Recommend you prepare the recipe one day before cooking so the flavors can blend.
 

SAUCE

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3/4 cup finely chopped peeled carrots
  • 2 tablespoons minced garlic
  • 8 ounces lean ground beef
  • 6 ounces spicy 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 tablespoon golden brown sugar
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon dried crushed red pepper

LASAGNA

  • 15 lasagna noodles (about 12 ounces)
  • 2 15-ounce containers part-skim ricotta cheese
  • 1 cup grated Parmesan cheese (about 3 ounces)
  • 1 10-ounce package frozen chopped spinach, thawed, drained,
     squeezed dry
  • 2 large eggs
  • 4 3/4 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.

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