Ingredients: |
Ingredients: 15 lasagna noodles (not no-boil)
*For The Bolognese*
1 lb mild Italian sausage, bulk
1 lb ground lean beef
1 med yellow onion, chopped
1 carrot, diced
1 stalk celery, diced
¼ t red pepper flakes
6-8 cloves garlic, minced
1-28oz can crushed tomatoes
2-15oz cans tomato sauce
½ c water
3 T tomato paste
1 T reduced sodium soy sauce
¼ c chopped fresh basil, chopped
1½ T dried parsley
1 T beef bouillon
1 T sugar, more or less to taste
1½ t balsamic vinegar
2 t dried oregano
½ t dried thyme
½ t salt
½ t pepper
1 bay leaf
*For Cheese Filling*
3 c whole milk ricotta
1 c sour cream
¼ c fresh basil, chopped
¼ t nutmeg
2 eggs
½ c parmesan, freshly grated
*For Layers*
1 lb mozzarella, shredded
1 cup parmesan cheese, freshly grated
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Directions: |
Directions:Preheat oven to 350º. Grease a deep 9x13 pan. In bottom of a long pan, place the lasagna noodles. Pour hot tap water over the noodles until they are fully submerged, allowing them to soak for at least 30 min. Remember to agitate them occasionally so they do not stick together.
In a Dutch oven over med heat, add the sausage, beef onion, carrots and celery. Cook until until the beef and sausage have browned, about 5-7 min. Add the red pepper flakes and garlic and cook until fragrant, about 30 seconds. Drain Grease from the Dutch oven. Add the crushed tomatoes, tomato sauce, water, tomato paste, soy sauce, ¼ c of the fresh basil, parsley bouillon, sugar, vinegar, oregano, thyme, salt, pepper and bay leaf to Dutch oven. Cover and bring to a boil. Remove lid and reduce heat to low, simmering gently and stirring occasionally until the sauce is reduced but still saucy, about 15-20 min.
In a bowl, add together ricotta, sour cream, remaining basil, nutmeg, eggs and ½ c of the parmesan. Mix until we'll combined.
In bottom of the prepared pan, spread 1½ c of the meat sauce. Place 4 noodles lengthwise over the sauce layer, using part of a 5th noodle to cover. Spread noodle layer with ⅓ of the ricotta mixture. Top ricotta mixture with 1 c of the mozzarella and ¼ c of the parmesan. Repeat layers two more times, starting with meat sauce and ending with parmesan. Top lasagna with remaining meat sauce, mozzarella and remaining parmesan. Tent the lasagna with a piece of foil sprayed with Pam cooking spray to keep it from sticking to top cheese layer. Place the pan on a baking sheet. Bake for 30 min. Remove foil and bake until hot and bubbly, about 30 more min. Let stand 15 min before cutting and serving. |
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