RCI-ND.002.0001.001
Ricotta Lasagne
Cuisine of Italy | Pasta Recipes is a baked pasta dish.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- sweet Italian sausage1 lb
- minced (ground) beef1/2 lb
- onion1/2 unitchopped fine
- garlic2 clovescrushed
- sugar3 1/2 tablespoons
- salt1 tablespoon
- dried basil1 1/2 teaspoons
- fennel seed1/2 teaspoon
- black pepper1/4 teaspoon
- chopped parsley (divided)1/4 cup
- canned whole tomatoes4 cupsundrained, halved, seeds removed
- tomato paste12 oz
- water1/2 cup
- salt1/2 tablespoon
- ricotta cheese2 cups
- egg1 unit
- package lasagna16 oz
- package of mozzarella cheese16 ozthinly sliced (a wire cutter is nice for semi-soft cheeses like this)
- about 3 Tbsp. grated Parmesan cheese1 unit
Method
1
Remove sausage casings, and break sausage into small bits.
2
Sauté sausage and ground beef in 5-quart saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
3
Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
4
Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1 1/2 hours.
5
Preheat oven to 275 degrees F.
6
Cook and drain pasta.
7
In a medium bowl mix ricotta, egg, 1/2 teaspoon salt and remaining parsley.
8
Assemble your lasagna in a 13" x 9" x 2" roasting pan (listed bottom to top):
9
*bottom layer of sauce (approx. 1 1/2 cups)
10
*layer of pasta (overlapping slightly)
11
*layer of 1/2 the ricotta mixture
12
*layer of 1/3 of the mozzarella
13
*sauce layer (again, about 1 1/2 cups)
14
*layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
15
*layer of pasta
16
*layer of remaining ricotta
17
*layer of 1/3 of the mozzarella
18
*layer of remaining sauce
19
*layer of sprinkled Parmesan
20
*layer of remaining mozzarella