Monday, August 27, 2007

Four Cheese Lasagna with Italian Sausage

1 Tblsp Olive Oil
1 Cup Chopped Onions
3/4 Cup Finely Chopped Carrots (Ask Chef Ben for a template)
¼ Cup Zucchini finely diced
2 Tblsp Minced Garlic
½ Lb Ground Beef
½ Lb Hot Italian sausage
28 oz Can of Crushed tomatoes
6 oz Can Tomato Paste
¼ Cup Chopped Basil
1 Tblsp Brown Sugar
1 Tblsp dried Oregano
2 Bay leaves
1 Tsp Dried crushed red pepper

12 Dry Lasagna Noodles
1 Quart Ricotta
1 Cup Grated Parmesan
10 oz Frozen chopped Spinach thawed, drained, and squeezed.
2 eggs
1 ¼ Lb Grated Mozzarella

For sauce heat olive oil in saucepan, add onion, carrot, zucchini, and garlic. Saute until softened. Add beef and sausages. Saute until cooked, breaking up meat. Add remaining ingredients. Cover and simmer until sauce is about 5 cups, stirring occasionally.

Boil Noodles.

Mix Parmesan, Ricotta, Spinach and season with salt a pepper. Then add eggs.

Spread light layer of sauce over bottom of lasagna pan. Place 4 noodles over sauce, overlapping if necessary.
Layer Ricotta mix, then mozzarella and sauce.
Repeat layering.
Arrange final noodles. Spread remaining sauce. Top with extra Mozz, Parm, and some shredded cheddar.

Bake covered with foil at 350 for 50 minutes. Remove foil and cook for another 50 minutes. Let stand 10 minutes or so and serve.

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