Lasagna

Name: Lasagna
Ingredients: 1 Tablespoon Olive Oil; 1 cup Chopped Onion; 3 cloves Garlic, Minced; 8 ounces, weight Lean Ground Beef; 6 ounces, weight Mild Or Spicy Italian Sausage, Casings Removed; 2 cans (15 Oz. Can) Diced Tomatoes; 1/2 cups Tomato Sauce; 1/4 cups Fresh Basil, Chopped, Plus Extra For Sprinkling; 2 Tablespoons Balsamic Vinegar; 1 Tablespoon Dried Oregano; 1/2 teaspoons Dried Crushed Red Pepper; 12 whole Lasagna Noodles, (trimmed For 9x9 Pan); 15 ounces, weight Part-skim Ricotta Cheese; 1 cup Freshly Grated Parmesan Cheese, Plus Extra For Sprinkling; 1 cup Fresh Baby Spinach, Chopped; 1 whole Large Egg; 2 cups Finely Grated Mozzarella

17 ingredients

24 steps

Ingredients

1 Tablespoon Olive Oil
1 cup Chopped Onion
3 cloves Garlic, Minced
8 ounces, weight Lean Ground Beef
6 ounces, weight Mild Or Spicy Italian Sausage, Casings Removed
2 cans (15 Oz. Can) Diced Tomatoes
1/2 cups Tomato Sauce
1/4 cups Fresh Basil, Chopped, Plus Extra For Sprinkling
2 Tablespoons Balsamic Vinegar
1 Tablespoon Dried Oregano
1/2 teaspoons Dried Crushed Red Pepper
12 whole Lasagna Noodles, (trimmed For 9x9 Pan)
15 ounces, weight Part-skim Ricotta Cheese
1 cup Freshly Grated Parmesan Cheese, Plus Extra For Sprinkling
1 cup Fresh Baby Spinach, Chopped
1 whole Large Egg
2 cups Finely Grated Mozzarella

Directions

1

SAUCE: Heat oil in large heavy pot or saucepan over medium heat.
2

Add onion and garlic; saute until softened, about 12 minutes.
3

Add beef and sausages to the pan; saute until cooked through, breaking up meat with the back of a spoon, about 5 minutes.
4

Add remaining ingredients.
5

Cover and simmer until flavors blend, stirring occasionally, about 15 minutes.
6

Cool.
7

LASAGNA: Preheat oven to 350 degrees F. Cook noodles in a large pot of boiling salted water until almost tender, about 7 minutes.
8

Drain; cover with cold water.
9

Combine ricotta and Parmesan cheese in a medium bowl.
10

Mix in spinach.
11

Season to taste with salt and pepper.
12

Mix in egg.
13

Drain pasta and pat dry.
14

Spread 1/2 cup sauce over the bottom of a 9x9-inch glass baking dish.
15

Place 4 noodles over the sauce, overlapping and trimming to fit.
16

Spread half of the ricotta-spinach mixture evenly over the noodles.
17

Sprinkle 1 cup mozzarella cheese evenly over ricotta-spinach mixture.
18

Spoon half of the sauce over the cheese, spreading with a spatula to cover (sauce will be thick).
19

Repeat layering with 4 noodles, remaining ricotta-spinach mixture, 1 cup mozzarella and sauce.
20

Repeat and top off with extra shredded cheese and fresh basil.
21

(This can be prepared up to 1 day ahead.
22

Cover tightly with plastic wrap and refrigerate.)
23

Bake lasagna for 40 minutes; until hot and bubbly.
24

Let lasagna stand for 15 minutes before serving.