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Spicy Italian Sausage Lasagna
MyCookbook Recipe Database
MyCookbook Member: tropicared
Recipe Category: Casseroles
Recipe Preparation Level: difficult
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
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 brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
15 lasagna noodles (about 12 ounces)
2 15-ounce containers ricotta cheese
1 cup grated parmesan cheese
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
2 large eggs
4 3/4 cups grate mozzarella cheese (about 1 1/4 pounds)
For Sauce: Heat oil in heave large saucepan over medium heat. Add onion, carrots, and garlic; saute until tender, about 12 minutes. 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, about 15 minutes. Discard bay leaf. Cool.
LASAGNA: Preheat over to 350 degrees, cook noodles in large pot of boiling water until almost tender but still firm to bite. About 7 minutes. Drain and cover with cold water.
Cobine 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 13 x 9 inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups grate mozzarella evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over mozzarella, 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 5 remaining noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella and 1/4 cup Parmesan evenly over lasagna. (Can be prepared up to one day ahead by covering tightly with plastic wrap and refrigerate)
Cover baking dish with aluminum foil. Bake Lasagna 40 minutes; uncover and continue baking until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
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