Classic Lasagna

Name: Classic Lasagna
Ingredients: 1/2 pound bulk Italian sausage; 1/2 pound ground beef; 1-1/2 cups chopped onion; 1 cup chopped carrot; 1/4 teaspoon crushed red pepper flakes; 3 garlic cloves, minced; 2 cans (28 ounces each) diced tomatoes, undrained; 2 tablespoons tomato paste; 1 teaspoon each sugar, dried oregano and basil; 1 teaspoon salt; 1 teaspoon pepper, divided; 2 cartons (15 ounces each) ricotta cheese; 3/4 cup grated Parmesan cheese, divided; 1 large egg; 1/3 cup minced fresh parsley; 1 package (12 ounces) lasagna noodles, cooked, rinsed and drained; 2 cups shredded part-skim mozzarella cheese

17 ingredients

5 steps

Ingredients

1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
2 cans (28 ounces each) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 large egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups shredded part-skim mozzarella cheese

Directions

1

In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2

Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
3

In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
4

In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese.
5

Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.