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Lasagna With Three Cheeses and Italian Sausage Recipe

Lasagna With Three Cheeses and Italian Sausage Recipe

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Lasagna With Three Cheeses and Italian Sausage

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Ingredients:

Serving

1 tbsp extra virgin olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrot
2 tbsp minced garlic
8 oz lean ground beef
6 oz hot italian sausages, casings removed
1 (28 oz) can crushed tomatoes in puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tbsp golden brown sugar
1 tbsp dried oregano
1 bay leaf
1/2 tsp dry crushed red pepper
15 lasagna noodles (about 12 oz)
2 (15 oz) containers part-skim ricotta cheese
1 cup grated parmesan cheese (about 3 oz)
1 (10 oz) package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
1 1/4 lbs grated mozzarella cheese

Directions:

Prepare the sauce:
Heat the olive oil in a heavy large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 12 minutes.
Add beef and sausages to pan; saute until cooked through, breaking up meat with a spoon, about 5 minutes.
Add the remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Let cool.
Prepare the lasagna:
Preheat oven to 350Â° F. Cook the pasta in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in a medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry.
Spread 1/2 cup sauce over bottom of 13 x 9 inch glass baking dish.
Place 5 noodles over sauce, overlapping to fit.
Spread half of ricotta-spinach mixture evenly over noodles.
Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
Spoon 1 and 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella cheese and 1 and 1/2 cups sauce.
Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. 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.)
Cover baking dish with aluminum foil. Bake lasagna for 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving. Serves 8.
That's it!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.2 Kcal (2216 kJ)
Calories from fat	204.99 Kcal
		% Daily Value*
Total Fat	22.78g	35%
Cholesterol	150.09mg	50%
Sodium	1448.02mg	60%
Potassium	717.07mg	15%
Total Carbs	24.6g	8%
Sugars	7.88g	32%
Dietary Fiber	5.01g	20%
Protein	57.61g	115%
Vitamin C	10.3mg	17%
Vitamin A	0.2mg	7%
Iron	2.3mg	13%
Calcium	1254.5mg	125%

Amount Per 100 g
Calories	159.49 Kcal (668 kJ)
Calories from fat	61.78 Kcal
		% Daily Value*
Total Fat	6.86g	35%
Cholesterol	45.24mg	50%
Sodium	436.41mg	60%
Potassium	216.12mg	15%
Total Carbs	7.41g	8%
Sugars	2.38g	32%
Dietary Fiber	1.51g	20%
Protein	17.36g	115%
Vitamin C	3.1mg	17%
Vitamin A	0.1mg	7%
Iron	0.7mg	13%
Calcium	378.1mg	125%

* 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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