Lasagna1 From Loren Martin

Author: chefs-mate Cooking Method: Baking, Boiling, Stewing Cuisine: Italian Courses: Main Courses

Difficulty: Advanced

Servings: 8 Calories: 1377.8

Description

This hearty lasagna features a robust meat sauce simmered for hours to develop deep, complex flavors. A blend of Italian sausage and ground beef provides a savory base, enhanced by aromatic herbs like tarragon and dill. The layers include tender pasta sheets, a rich tomato-based ragu, and a creamy mixture of ricotta, egg, and Parmesan. Topped with melted mozzarella, this dish offers a perfect balance of textures and tastes. It is an ideal choice for family dinners, potlucks, or meal prep, as it tastes even better the next day. The slow cooking process ensures the vegetables are soft and the meat is tender, creating a satisfying and warming meal that brings everyone to the table.

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large heavy-bottomed pot, combine sausage, ground beef, onion, celery, and carrots over medium-high heat.
Cook until meat is browned, stirring frequently to crumble the meat into small pieces.
Drain excess fat from the meat mixture thoroughly.
Add tomato paste, whole tomatoes, tomato sauce, stewed tomatoes, tomato puree, Worcestershire sauce, tarragon, dill, chili powder, Mrs. Dash, and minced garlic to the pot.
Bring the sauce to a boil, then reduce heat to low.
Simmer uncovered for 2 to 3 hours, stirring occasionally, until the sauce is thick and rich.
Meanwhile, cook lasagna noodles according to package directions until al dente; drain and set aside.
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley; mix well until smooth.
Spread about 1/2 cup of the meat sauce in the bottom of a greased 13x9x2 inch baking dish.
Layer half of the cooked noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with half of the remaining meat sauce.
Sprinkle with half of the mozzarella cheese.
Repeat the layers: noodles, remaining ricotta mixture, remaining meat sauce.
Cover the dish tightly with aluminum foil.
Bake for 25-30 minutes.
Remove the foil, sprinkle with the remaining mozzarella cheese, and bake uncovered for an additional 5-10 minutes until cheese is bubbly and slightly golden.
Let the lasagna stand for at least 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1377.8kcal

% Daily Value *
Total Fat 87.0g134%
Saturated Fat 31.9g160%
Cholesterol 295.1mg99%
Sodium 2673.5mg112%
Total Carbohydrate 32.9g11%
Dietary Fiber 6.6g27%
Sugars 16.1g
Protein 110.1g221%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, allow the meat sauce to simmer longer if you have time; the flavor deepens significantly with extended cooking.

You can make the meat sauce ahead of time and refrigerate for up to 3 days or freeze for up to 3 months.

To freeze the assembled lasagna: cover tightly with foil and freeze before baking. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to the covered baking time.

If using no-boil lasagna noodles, you may need to add a little extra tomato sauce or water to ensure the noodles cook properly during baking.

For a lighter version, use turkey Italian sausage and lean ground beef.

Letting the lasagna rest for 10-15 minutes after baking is crucial; it allows the layers to set, making it easier to slice neatly.

Lasagna1 From Loren Martin