Title: Three-Cheese Lasagna with Italian Sausage
Categories: None
Yield: 1 Servings

-----------------------------------SAUCE-----------------------------------
1 tb Olive oil
1 c Chopped onion
3/4 c Finely chopped peeled
-carrots
2 tb Minced garlic
8 oz Lean ground beef
6 oz Spicy Italian sausages;
-casings removed
1 cn (28-oz) crushed tomatoes
-with added puree
1/4 c Tomato paste
1/4 c Chopped fresh basil
1 tb Golden brown sugar
1 tb Dried oregano
1 Bay leaf
1/2 ts Dried crushed red pepper

----------------------------------LASAGNA----------------------------------
15 Lasagna noodles; (about 12
-ounces)
2 Containers; (15-oz)
-part-skim ricotta cheese
1 c Grated Parmesan cheese;
-(about 3 ounces)
1 pk (10-oz) frozen chopped
-spinach; thawed, drained,
-squeezed dry
2 lg Eggs
4 3/4 c Grated mozzarella cheese;
-(about 1 1/4 pounds)

FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion,
carrots and garlic; sauté until softened, about 12 minutes. Add beef and
sausages to pan; sauté 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, about
15 minutes. Discard bay leaf. Cool.

FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling
salted water until almost tender, about 7 minutes. 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, about 40 minutes. Let lasagna stand 15 minutes before
serving.

8 servings.

Bon Appétit

Posted to recipelu-digest by Sandy on Feb 27, 1998