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Cheesy Italian Sausage Lasagna
Cheesy Italian Sausage Lasagna
- Recipe Submitted by Jen L on 12/22/2009
Category: Dinner Party, One-Dish Meal, Main Dish, Italian, Christmas, Lunch/Snacks, Holiday
Ingredients List
- SAUCE
- 2 tablespoon olive oil
- 2 cup chopped onion
- 1 1/2 cup finely chopped peeled carrots
- 4 tablespoons minced garlic
- 8 ounces lean ground beef or veal
- 6 ounces spicy Italian sausages, casings removed
- 2 28-ounce can crushed tomatoes with added puree
- 1/2 cup tomato paste
- 1/2 cup chopped fresh basil
- 2 tablespoon golden brown sugar
- 2 tablespoon dried oregano
- 2 bay leaf
- 1 tablespoon dried crushed red pepper
- LASAGNA
- 15 lasagna noodles (about 12 ounces)
- 2 15-ounce containers part-skim ricotta cheese
- 1 cup graded parmesan/romano mix cheese (about 3 ounces)
- 2 large eggs
- 4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Directions
INSTRUCTIONS FOR SAUCE:
1) Heat oil in heavy large saucepan over medium heat.
2) Add onion, carrots and garlic; sauté until softened, about 12 minutes.
3) Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.
4) Add remaining ingredients.
5) Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
6) Discard bay leaf. Cool.
INSTRUCTIONS FOR LASAGNA:
1) Preheat oven to 350°F.
2) Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes.
3) Drain; cover with cold water.
4) Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Season to taste with salt and pepper. Mix in eggs.
5) Drain pasta and pat dry.
6) 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 mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
7) Repeat layering with 5 noodles, remaining ricotta mixture, 2 cups mozzarella and 1 1/2 cups sauce.
8) Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles.
9) 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.)
10) 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.
11) Serve it with an italian-style green salad and garlic bread.
1) Heat oil in heavy large saucepan over medium heat.
2) Add onion, carrots and garlic; sauté until softened, about 12 minutes.
3) Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.
4) Add remaining ingredients.
5) Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
6) Discard bay leaf. Cool.
INSTRUCTIONS FOR LASAGNA:
1) Preheat oven to 350°F.
2) Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes.
3) Drain; cover with cold water.
4) Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Season to taste with salt and pepper. Mix in eggs.
5) Drain pasta and pat dry.
6) 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 mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
7) Repeat layering with 5 noodles, remaining ricotta mixture, 2 cups mozzarella and 1 1/2 cups sauce.
8) Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles.
9) 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.)
10) 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.
11) Serve it with an italian-style green salad and garlic bread.
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