Ingredients: |
Ingredients: 1 tbsp. olive oil
1 cup onion, chopped
8 medium garlic cloves, pressed
3/4 lb. ground veal
3/4 lb. mild Italian sausage, casings removed
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup heavy cream
28 oz. can pureed tomatoes
28 oz. can diced tomatoes, drained
15 oz. ricotta cheese
1 1/4 cups grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
1 large egg, slightly beaten
1/2 tsp. salt
1/2 tsp. ground black pepper
16 oz. mozzarella cheese, shredded
12 no-boil lasagna noodles (Barilla brand)
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Directions: |
Directions:Preheat oven to 375º. In a large Dutch oven, heat oil over medium heat until simmering. Add onion, stirring occasionally until softened. Add garlic and cook until fragrant. Increase heat to medium-high and add meats, salt and pepper. Cook, breaking meat into small pieces until meat is lightly browned. Add cream and simmer, stirring occasionally until liquid evaporates and only fat remains. Add pureed and drained diced tomatoes; bring to simmer. Reduce heat to low and simmer until flavors are blended. Set sauce aside. Mix ricotta, 1 cup Parmesan cheese, basil, egg, salt and pepper in a bowl until combined well and creamy. Spread small amount of sauce over bottom of 9x13-inch pan. Place 3 lasagna noodles width-wise over sauce. Drop 3 tablespoons of ricotta mixture down each noodle. Spread evenly. Sprinkle 1 cup of shredded mozzarella cheese over ricotta mixture. Spoon 1 1/2 cups meat sauce evenly over cheese. Repeat the layering of noodles, ricotta, mozzarella and sauce two more times. Place 3 noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup of mozzarella cheese, then with 1/4 cup Parmesan cheese. Lightly spray a large sheet of foil with non-stick cooking spray and cover lasagna. Bake 15 minutes, then remove foil and continue baking about 25 minutes longer or until cheese is spotty brown and sauce is bubbling. Cool lasagna for 10 minutes, then serve. |
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