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Ohh-la-la-sagna
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Brief Description
Italian sausage and beef lasagna with whole wheat noodles.
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Main Ingredient
Italian sausage
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Category: Pasta
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 19, 2021
Number of Servings:
Ingredients:
- 8 ounces - (227 g) light mild Italian sausage
- 8 ounces - (227 g) extra-lean ground beef
- 1 cups - chopped onion
- 2 teaspoons - minced garlic
- 1 teaspoons - dried oregano
- 1/4 teaspoons - crushed red pepper flakes
- 1 jars - 22 oz. / 700 mL favorite tomato pasta sauce
- 1 cans - 19 oz. / 540 mL diced tomatoes with Italian herbs undarined
- 1/3 cups - fresh basil leaves chopped
- 1 tablespoons - balsamic vinegar
- 1/2 teaspoons - freshly ground black pepper
- 12 - uncooked whole wheat lasagna noodles
- 2 cups - part-skim ricotta cheese
- 1 packages - 10 oz / 300 g frozen spinach thawed, squeezed dry and chopped
- 1/3 cups - freshly grated Parmesan, Romano or Asiago cheese
- 1 - egg
- 1 1/2 cups - (6 oz. / 170 g) packed shredded light mozzarella cheese
Directions:
Spray a 9-by-13-inch baking dish with cooking spray and set aside.
To make sauce, spray a large non-stick pot or deep, non-stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions and garlic.
Cook and stir over medium-high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minute.
Add pasta sauce, tomatoes, basil, vinegar and black pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.
In a medium bowl, mix together ricotta, spinach, Parmesan cheese and egg. Refrigerate until ready to use.
To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 of sauce, all of ricotta mixture and 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella.
Cover lasagna with foil and bake at 375° F for 35 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving.
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