Lasagna
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 546
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 33
- Cholesterol
- 122
- Sodium
- 927
- Total: 2 hr 5 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr 30 min
Ingredients
9 lasagna noodles
12 ounces ricotta
1 large egg, lightly beaten
1/2 cup flat-leaf parsley, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 batch Meat Sauce, recipe follows
12 ounces mozzarella, grated (3 cups)
Meat Sauce:
1 tablespoon olive oil
6 ounces ground beef
6 ounces spicy Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup red wine
1 (28-ounce) can crushed tomatoes
1 small carrot, chopped
Kosher salt and freshly ground black pepper
Directions
- Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
Meat Sauce:
- Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.