Three-Cheese Lasagna
The origin of the name "lasagna" is the subject of some dispute. Whether the name was originally Greek or Roman, or possibly even British in origin, dishes using layers of pasta separated by sauces and/or cheese have been an element of almost every cuisine throughout Europe for centuries. This version of the Italian classic utilizes three cheeses and a classic beef ragú. Substitute sweet and/or spicy Italian sausage to give it extra depth and flavor. Or merely substitute a cup of sliced mushrooms, cubed zucchini, squash, pumpkin or egg plant for the meat to create a delicious vegetarian alternative.
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion chopped
- 2 tbsp garlic minced
- 16 oz ground beef
- 28 oz canned peeled tomatoes crushed, with added puree
- 1/4 cup tomato paste
- 1/4 cup basil chopped
- 1 tbsp light brown sugar
- 1 tbsp ground oregano dried
- 1 bay leaf
- 1/2 tsp red pepper flakes
- 15 lasagna noodles about 12 ounces
- 30 oz ricotta cheese
- 4 3/4 cups mozzarella cheese about 1 1/4 pounds, grated
- 1 cup Parmesan cheese grated, about 3 ounces
- 10 oz frozen spinach chopped, thawed, drained, squeezed dry
- 2 egg
Instructions
- Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
- Preheat oven to 350 F (176 C). Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
- Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
- 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 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. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
Notes
Variation 1:
For a heartier and spicier version substitute 6 ounces of sweet Italian sausage and 6 ounces of spicy Italian sausage for 12 ounces of the ground meat. Also add a tablespoon of garam masala.
Variation 2:
1. A scrumptious vegetarian alternative. Combine a cup of chopped eggplant and a cup of butternut squash or pumpkin in a bowl, drizzle with 2 tablespoons of olive oil, and sprinkle over one tablespoon of garam masala and one teaspoon of nutmeg, stir until all the vegetables are coated with the oil and spice.
2. Layout the veggies in a single layer on a flat casserole or baking pan and roast at 375 F (190 C) until the edges begin to turn brown, about 20 minutes. Remove from the oven and allow to cool for a few minutes. Add the vegetables into the sauce in place of the ground meat.
3. You can use the flat or wavy lasagna sheets or if you're feeling really adventurous or bored, alternate the layers of pasta with flat and the wavy sheets.
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