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Three Cheese Lasagna with Italian Sausage Recipe

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This recipe for Three Cheese Lasagna with Italian Sausage, by , is from McCombie Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Leeman

Category:
Category:

Ingredients:  
Ingredients:  
For the sauce ( I just use canned)
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 (28-ounce) can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

For the lasagna
15 lasagna noodles
2 containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese

Directions:
Directions:
Make the sauce: Heat oil in heavy large saucepan over medium heat. Add onion, and garlic; saute until soft. Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally Discard bay leaf. Cool.

Make the lasagna: Preheat oven to 350 degrees. Cook noodles in large pot of boiling salted water until almost tender. Drain; cover with cold water.

Combine ricotta and 3/4 cup Parmesan cheese in 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 13x9-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 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 and 1 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 40 minutes; uncover and bake until hot and bubbly


Number Of Servings:
Number Of Servings:
8

 

 

 

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