 |
Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 12 |
|
A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheesejust the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this. Suzanne Barker, Bellingham, Washington Ingredients:
1/2 pound johnsonville® mild ground 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 egg |
1/3 cup minced fresh parsley |
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained |
2 cups (8 ounces) 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 13-in. x 9-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. Yield: 12 servings.
|
|