Lasagna
Servings: 8
Ingredients
Lasagna
- 15 lasagna noodles
- 500 g ricotta cheese
- 300 g mozzarella cheese sliced
- 3/4 cup Parmesan cheese grated
- 1 egg
- 1/2 tsp salt
Sauce
- 500 g mild Italian sausage
- 300 g extra lean ground beef
- 1/2 cup onion diced
- 4 cloves garlic crushed
- 796 mL crushed tomatoes
- 369 mL tomato paste
- 369 mL tomato sauce
- 1/2 cup water
- 2 tbsp white sugar
- 2 tsp dried basil leaves
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 2 tsp salt
Optional
- 2 cups brown mushrooms sliced
- 300 g spinach
Instructions
Pasta Sauce
- Make the pasta sauce according to the recipe below.
Lasagna
- Preheat oven to 375 °F.
- Boil the lasagna noodles in salted water for 8-10 minutes.
- Drain and rinse with cold water.
- In a bowl, combine ricotta cheese with egg and 1/2 teaspoon salt.
- Spread a layer of meat sauce in the bottom of a 9" x 13" casserole dish that is at least 6 cm deep.
- Put down a layer of 5 noodles. Add 1/3 of the ricotta mixture, 1/3 of the mozzarella, more meat sauce, and 1/4 cup Parmesan cheese.
- Repeat previous step twice, for a total of 3 layers, using up all of the ingredients.
- Cover with foil, and bake for 25 minutes. Remove foil, and bake for an additional 25 minutes. The sauce should be bubbling, and the cheese should be a golden brown.
- Remove from oven, and cool for 15 minutes before serving.