Categories: Pasta
Ingredients
- For Meat Sauce:
- 6 oz. Italian sausage, removed from casing and crumbled
- 1/2 lb. ground beef
- 1 onion, chopped finely
- 2 garlic cloves, finely chopped
- 1/4 tsp dried basil
- 2 16-oz. cans tomatoes, crushed
- 1/4 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper, to taste
- For Cheese Mixture:
- 1 tbsp fresh oregano, chopped
- 16 oz. ricotta
- 1 cup mozzarella, shredded
- 1/8 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1/2 cup Romano, grated
- 1 large egg, lightly beaten
- 1/4 tsp salt
- 1 tbsp fresh basil, chopped
- For Lasagna:
- 1 cup mozzarella, shredded
- 12 lasagna noodles, cooked or no-boil
- Cooking spray
Directions
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For sauce: Over moderate heat in a large sauce pot, heat the olive oil. Once hot, cook the onion and garlic until softened and translucent for 5 minutes. Add the sausage and ground beef and cook for 10 minutes, stirring every now and then. Add in the tomatoes, oregano and basil; give everything a good stir until evenly combined. Let simmer for 20 minutes and then season with pepper and salt to taste and then chill.
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For Cheese mixture: In a large mixing bowl, mix ricotta with Romano, mozzarella, parsley, basil, pepper, salt, egg and oregano.
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For Lasagna: Lightly coat the bottom of a 9×13-inch baking dish with cooking spray; spreading approximately 4 oz. of the meat sauce on the bottom. Layer 3 lasagna noodles on top of the meat sauce.
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Spread a cup of the cheese mixture on top of the noodles and then spread a cup of the meat sauce over the cheese mixture. Repeat these layers two more times. Top with the leftover lasagna noodles, shredded mozzarella and meat sauce.
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ing cooking spray, lightly coat a large piece of foil and tightly wrap the pan with it, sprayed side down. Bake until cooked through, 45-55 minutes at 325. Turn off heat and let lasagna set in the warm oven for 30 minutes.
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Cut into squares. Place and garnish with fresh basil. Serve and enjoy.