Beef and Sausage Lasagna
8 ounces hot Italian-sausage links, casings removed
8 ounces ground beef chuck
1 medium onion, chopped
1 can (28 ounces) plum tomatoes
2 tablespoons tomato paste
11⁄4 teaspoons salt
12 lasagna noodles (10 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 large egg
1⁄4 cup chopped fresh parsley
1⁄8 teaspoon coarsely ground black pepper
8 ounces part-skim mozzarella cheese, shredded
(2 cups)
1. Prepare meat sauce: In nonreactive 4-quart
saucepan, cook sausage, ground beef, and onion over
high heat, breaking up sausage and meat with side of
spoon, until meat is well browned. Discard fat. Add
tomatoes with their juice, tomato paste, and 1 teaspoon
salt; heat to boiling, breaking up tomatoes with side of
spoon. Reduce heat; cover and simmer, stirring occasionally,
30 minutes.
2. Meanwhile, in large saucepot, cook lasagna noodles
as label directs but do not add salt to water. Drain
and rinse with cold running water. Return to saucepot
with enough cold water to cover.
3. Preheat oven to 375°F. In medium bowl, stir ricotta,
egg, parsley, remaining 1⁄4 teaspoon salt, and pepper
until well combined.
4. Drain noodles on clean kitchen towels. In 13" by
9" baking dish, arrange 6 lasagna noodles, overlapping to
fit. Spread with all of ricotta mixture and sprinkle with
half of mozzarella; top with half of meat sauce. Cover
with remaining 6 noodles and spread with remaining
meat sauce. Sprinkle with remaining mozzarella.
5. Cover lasagna with foil and bake 30 minutes. Remove
foil and bake until sauce is bubbling and top has
lightly browned, about 15 minutes longer. Let stand
15 minutes for easier serving. Makes 10 main-dish
servings.
Always let lasagna stand for a good 15 minutes after
baking so the ingredients have time to settle—it makes
for easier cutting.
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