Baked Lasagne

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Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!

90 minutes Prep: 30 minutes Cook: 50 minutes

305 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	pound	ground beef	lean or italian sausage
3	tablespoons	olive oil
1	large	onion	chopped (to make 1 cup)
1	large	sweet bell pepper	red or green, finely chopped
2	large	garlic cloves	minced
28	ounces	tomatoes	plum italian
6	ounces	tomato paste	one small can
1/3	cup	water
2	teaspoons	basil	dried
1	teaspoon	oregano
1	teaspoon	sugar	(optional)
1	x	black pepper	freshly ground
1	each	bay leaf	broken in half
15	ounces	ricotta cheese	fresh
4	cups	mozzarella cheese	grated
1/4	cup	parmesan, parmigiano-reggiano cheese, grated
1	large	egg
2	teaspoons	salt
6	ounces	lasagna noodles	8 whole noodles
1	tablespoon	olive oil
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1/4	cup	mozzarella cheese	freshly grated

Directions

Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat.

Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender.

Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce).

Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.

Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking.

Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce.

Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.

Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes.

Cut in squares and serve on heated plates with garlic bread.

Reviews

Now this is a GOOD lasagne.
over 7 years ago

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Nutrition Facts

Serving Size 199g

Amount per Serving

Calories 305 57% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 84mg	28%
Sodium 708mg	30%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	8%
Sugars 5.0g
Protein 21.0g	42%

Vitamin A	20%		Vitamin C	22%
Calcium	23%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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