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Lasagna with Sausage Ragu Redux Recipe

Lasagna with Sausage Ragu Redux Recipe

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Ingredients

Count

Nutrition

2575

Calories

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Ingredients:

Serving

about 2 tbsp. olive oil, divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 lb turkey italian sausage, casings removed
1 tsp salt, divided
1 cup low-fat (1%) milk
1/2 cup dry white wine , such as chardonnay
1 can (28 oz.) whole tomatoes , including juices, finely chopped or crushed with your hands
1 cup tomato juice
1/2 tsp freshly ground black pepper, divided
2 1/2 cups low-fat (1%) cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese, divided
1/4 tsp freshly grated nutmeg
12 oz lasagna noodles

Directions:

In a large, heavy saucepan, heat 1 tbsp. oil over medium heat. Add onion; sauté until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.
Add milk and cook over medium heat, stirring, until completely evaporated, 10 to 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat, and gently simmer, uncovered. Cook ragù until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp. salt.
In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper, and the nutmeg until smooth.
Preheat oven to 375°. Cook lasagna noodles according to package directions; don't overcook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9- by 13-in. baking dish and spread with about 1/2 cup ragù. Add a single layer of noodles (for most brands this is 3 sheets per layer). Spread with a third of ragu, then top with another layer of noodles, half the cheese mixture, and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragù and sprinkle evenly with remaining parmesan.
Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2575.5 Kcal (10783 kJ)
Calories from fat	1269.99 Kcal
		% Daily Value*
Total Fat	141.11g	217%
Cholesterol	533.19mg	178%
Sodium	9298.72mg	387%
Potassium	3058.73mg	65%
Total Carbs	176.74g	59%
Sugars	106.88g	428%
Dietary Fiber	16.56g	66%
Protein	141.19g	282%
Vitamin C	208.3mg	347%
Vitamin A	0.6mg	21%
Iron	47.2mg	262%
Calcium	1771.1mg	177%

Amount Per 100 g
Calories	143.12 Kcal (599 kJ)
Calories from fat	70.57 Kcal
		% Daily Value*
Total Fat	7.84g	217%
Cholesterol	29.63mg	178%
Sodium	516.71mg	387%
Potassium	169.97mg	65%
Total Carbs	9.82g	59%
Sugars	5.94g	428%
Dietary Fiber	0.92g	66%
Protein	7.85g	282%
Vitamin C	11.6mg	347%
Iron	2.6mg	262%
Calcium	98.4mg	177%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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