Meat Sauce:
8 oz sweet Italian sausage links, casings removed
8 oz lean ground beef
1 small onion, diced
2 garlic cloves, minced
28 oz whole tomatoes in juice,
- 1 14 1/2-16 oz. can
2 tbsp tomato paste
½ tsp salt
2 tbsp fresh basil leaves, chopped
Cheese Filling:
1 large egg
½ tsp ground black pepper
15 oz part skim ricotta cheese
4 oz part skim mozzarella cheese, shredded (1 C.)
¾ cup Parmesan cheese, grated
8 oz lasagna noodles, no-boil (12 noodles)
To prepare Meat Sauce:
Heat 4 quart saucepan over medium high heat until hot.
Add sausage and ground beef, and cook, stirring, 1 minute.
Add onion and cook until meat is browned and onion is tender, about 5 minutes, stirring occasionally and breaking up sausage with side of spoon.
Pour off drippings from saucepan.
Add garlic to meat mixture in saucepan and cook 1 minutes.
Stir in tomatoes with their juice, tomato paste, and salt, breaking up tomatoes with spoon; heat to boiling.
Reduce heat to medium and cook, uncovered, 20 minutes, stirring occasionally.
Stir in basil. Makes about 6 cups sauce.
Meanwhile, in medium bowl, mix egg, pepper, ricotta, 1/2 cup mozzarella and 1/2 cup Parmesan until blended.
Preheat oven to 350 degrees F. Into 13x9-inch glass baking dish, evenly spoon 2 cup sauce.
Arrange 3 noodles over sauce, making sure noodles do not touch sides of dish (they will expand).
Top with 1 ¼ cups ricotta mixture, 3 noodles, and 2 cups sauce.
Arrange 3 noodles on top; spread with remaining ricotta mixture.
Top with remaining noodles and remaining mozzarella and Parmesan.
If making a day ahead, cover and refrigerate.
Cover lasagna with foil and bake 30 minutes (1 hour if refrigerated) or until hot and bubbly.
Let lasagna stand 10 minutes for easier serving.
Sugar: 4g
:
Calcium: 321mg
Calories: 338kcal
Carbohydrates: 25g
Cholesterol: 75mg
Fat: 16g
Fiber: 1g
Iron: 2mg
Potassium: 491mg
Protein: 23g
Saturated Fat: 8g
Sodium: 583mg
Vitamin A: 776IU
Vitamin C: 17mg
