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  • Three Cheese Lasagna With Italian Sausage

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    Three Cheese Lasagna With Italian Sausage
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 1 c. Minced onion
    • 3/4 c. Finely minced peeled carrots
    • 2 Tbsp. Chopped garlic
    • 8 ounce Lean grnd beef
    • 6 ounce Spicy Italian sausages, casings removed
    • 1 can (28-ounce) crushed tomatoes with added puree
    • 1/4 c. Tomato paste
    • 1/4 c. Minced fresh basil
    • 1 Tbsp. Golden sugar
    • 1 Tbsp. Dry oregano
    • 1 x Bay leaf
    • 1/2 tsp Dry crushed red pepper
    • 15 x Lasagna noodles, (about 12 ounces)
    • 2 ct , (15-ounce) part-skim ricotta cheese
    • 1 c. Grated Parmesan cheese, (about 3 ounces)
    • 1 pkt (10-ounce) frzn minced spinach, thawed, liquid removed, squeezed dry
    • 2 lrg Large eggs
    • 4 3/4 c. Grated mozzarella cheese, (about 1 1/4 pounds)

    Directions

    1. FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add in onion, carrots and garlic; saute/fry till softened, about 12 min. Add in beef and sausages to pan; saute/fry till cooked through, breaking up meat with back of spoon, about 5 min. Add in remaining ingredients. Cover and simmer till flavors blend and sauce measures about 5 c., stirring occasionally, about 15 min. Throw away bay leaf. Cold.
    2. FOR LASAGNA: Preheat oven to 350 F. Cook noodles in large pot of boiling salted water till almost tender, about 7 min. Drain; cover with cool water.
    3. Combine ricotta and 3/4 c. Parmesan cheese in medium bowl. Fold in spinach.
    4. Season to taste with salt and pepper. Fold in Large eggs.
    5. Drain pasta and pat dry. Spread 1/2 c. sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mix proportionately over noodles. Sprinkle 2 c. mozzarella cheese proportionately over ricotta-spinach mix. Spoon 1 1/2 c. sauce over cheese, spreading with spatula to cover (sauce will be thick).
    6. Repeat layering with 5 noodles, remaining ricotta-spinach mix, 2 c. mozzarella and 1 1/2 c. sauce. Arrange remaining 5 noodles over sauce.
    7. Spread remaining sauce over noodles. Sprinkle remaining 3/4 c. mozzarella cheese and 1/4 c. Parmesan cheese proportionately over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and chill.) Cover baking dish with aluminum foil. Bake lasagna 40 min; uncover and bake till warm and bubbly, about 40 min. Let lasagna stand 15 min before serving.
    8. 8 servings.

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