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Baked Lasagna

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. PASTA:

    2. 3 qts. water

    3. 2 tsp. salt

    4. 1 tbsp. vegetable oil

    5. 8 oz. lasagna noodles

    6. SAUCE:

    7. 1 lb. ground beef

    8. 2 mild Italian sausage links (casings removed)

    9. 1 tbsp. olive oil

    10. 1 med. onion, finely diced

    11. 1 clove garlic, minced

    12. 1 (28 oz.) can peeled Italian tomatoes

    13. 1 (6 oz.) can tomato paste

    14. 1/2 tsp. crumbled dried oregano

    15. 1/2 tsp. crumbled dried sweet basil

    16. 1 tsp. sugar

    17. FILLING:

    18. 8 oz. Ricotta or pot cheese

    19. 8 oz. Mozzarella cheese, thinly sliced

    20. 1/2 c. freshly grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Prepare pasta. Combine water and salt in large kettle. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes. Drain; rinse with cold water. Arrange on toweling to drain.

    2. Meanwhile, prepare sauce. Brown beef and sausages in large skillet. Remove from pan; pour off drippings.

    3. Add oil to skillet; saute onion and garlic over low heat 5 minutes. Add tomatoes, broken up with fork, tomato paste and seasonings. Stir well; add meat to sauce. Cook over low heat 40 minutes or until thick.

    4. Lightly grease 13×9x2 inch baking dish. Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with 1/2 the Ricotta and remaining Ricotta and Mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese. Bake at 350 degrees F.

    5. minutes or until heated through. Yield 6 servings.

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