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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 8
For the sauce:
1 tablespoon extra virgin olive oil
1 cup chopped onion
¾ cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28 ounce can crushed tomatoes with added purée
¼ cup tomato paste
¼ cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
½ teaspoon dried crushed red pepper
Heat the olive oil in a 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 a spoon, about 5 minutes. Add the remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Let cool.
For the lasagna:
15 lasagna noodles, about 12 ounces
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese, about 3 ounces
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed
dry
2 large eggs
4 ¾ cups grated mozzarella cheese, about 1 ¼ pounds
Preheat oven to 350°F. Cook the pasta in large pot of boiling salted water until almost tender, about 7 minutes Drain; cover with cold water. Combine ricotta and ¾ cup Parmesan cheese in a medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Drain pasta and pat dry.
Spread ½ cup sauce over bottom of 13 x 9 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 and ½ 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 cheese and 1 and ½ cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining ¾ cup mozzarella cheese and ¼ 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 for 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.