Sunday, October 28, 2012

three cheese lasagna

hello blogreaders,
boy do i have some news for you!
coming 2013 there are some exciting plans for this blog.
including but not limited to...
a new design AND new contributors

you'll have to stay tuned... :)

in the meantime, enjoy my guest chef regulars 
mr. & mrs. luke and marcy steere :)

recipe via bon appetit

sauce ingredients
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8oz lean ground beef
6oz spicy italien sausages, casings removed
1 28oz can crushed tomatoes w/puree
1/4 cup tomato paste
1/4 chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf (we didn't have this on hand)
1/2 teaspoon dried crushed red pepper

lasagna ingredients
15 lasagna noodles (about 12oz)
2 15oz containers part skim ricotta
1 cup grated parmesan
1 10oz package frozen spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella


1. heat oil in heavy large saucepan over medium heat.
add onion, carrots and garlic, saute until softened, about 12 minutes.

2. add beef and sausages to pan, saute until cooked through,
breaking up meat with back of spoon, about 5 cups minutes.
add remaining ingredients.

3. cover and simmer until flavors blend and sauce measures about 5 cups,
stirring occasionally, about 15 minutes. discard bay leaf. cool.

4. preheat oven to 350 degrees

5. cook noodles in large pot of boiling salted water until almost tender,
about 7 minutes. drain, cover with cold water.

6. combine ricotta and 3/4 cup parmesan cheese in medium bowl.
mix spinach. season to taste with salt and pepper. mix in eggs.

7. drain pasta and pat dry. 
spread 1/2 cup sauce over bottom of 13x9" inch glass baking dish.
place 5 noodles over sauce, overlapping to fit.
spread 1/2 cup sauce over the bottom.
spread half of ricotta-spinach mixture evenly over noodles. 
sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. 
spoon 1 1/2 cups sauce over cheese, 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 remaining 5 noodles over sauce. 
spread remaining sauce over noodles. 
sprinkle remaining 3/4 cup mozzarella cheese 
and 1/4 cup parmesan cheese evenly over lasagna. 

8. bake lasagna 40 minutes; 
uncover and bake until hot and bubbly, about 40 minutes. 
let lasagna stand 15 minutes before serving.

super tasty lasagna. would make this again in a heartbeat.

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