Classic Lasagna with Meat Sauce
- Meat Sauce:
- 8 oz. sweet Italian sausage links, casings removed
- 8 oz. lean ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 28 oz. can + 1 14 1/2-16 oz. can whole tomatoes in juice
- 2 Tbs. tomato paste
- 1/2 tsp. salt
- 2 Tbs. chopped fresh basil leaves
- Cheese Filling:
- 1 large egg
- 1/2 tsp. ground black pepper
- 1 15 oz. container part skim ricotta cheese
- 4 oz. part skim mozzarella cheese, shredded (1 C.)
- 3/4 C. grated Parmesan cheese
- 1 8 oz. pkg. no-boil lasagna noodles (12 noodles)
To prepare Meat Sauce, heat 4 quart saucepan over medium high heat until hot. Add sausage and ground beef, and cook, stirring, 1 minute. Add onion and cook until meat is browned and onion is tender, about 5 minutes, stirring occasionally and breaking up sausage with side of spoon. Pour off drippings from saucepan. Add garlic to meat mixture in saucepan and cook 1 minutes. Stir in tomatoes with their juice, tomato paste, and salt, breaking up tomatoes with spoon; heat to boiling. Reduce heat to medium and cook, uncovered, 20 minutes, stirring occasionally. Stir in basil. Makes about 6 C. sauce.
Meanwhile, in medium bowl, mix egg, pepper, ricotta, 1/2 C. mozzarella and 1/2 C. Parmesan until blended. Preheat oven to 350 degrees. Into 13x9-inch glass baking dish, evenly spoon 2 C. sauce. Arrange 3 noodles over sauce, making sure noodles do not touch sides of dish (they will expand). Top with 1 1/4 C. ricotta mixture, 3 noodles, and 2 C. sauce. Arrange 3 noodles on top; spread with remaining ricotta mixture. Top with remaining noodles and remaining mozzarella and Parmesan. (If making a day ahead, cover and refrigerate.)
Cover lasagna with foil and bake 30 minutes (1 hour if refrigerated) or until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Tip: Complete lasagna and refrigerate overnight, then bake and serve the next day.
Yield: 10 servings