Classic Lasagna

Name: Classic Lasagna
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kgs cans each) diced tomatoes, undrained; 237 milliliters chopped carrot; 340 grams package lasagna noodles, cooked, rinsed and drained; 1 egg; 79 milliliters minced fresh parsley; 3 garlic cloves, minced; 227 grams ground beef; 227 grams Johnsonville® Mild Ground Italian Sausage; 355 milliliters chopped onion; 177 milliliters grated Parmesan cheese, divided; 227 grams cups shredded part-skim mozzarella cheese; 1 teaspoon pepper, divided; 0 teaspoons crushed red pepper flakes; 850 grams cartons each) ricotta cheese; 1 teaspoon salt; 1 teaspoon each sugar, dried oregano and basil; 2 Tbsps tomato paste

Classic Lasagna takes around 1 hour and 50 minutes from beginning to end. This main course has 402 calories, 24g of protein, and 25g of fat per serving. This recipe serves 12. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, ground beef, cartons ricotta cheese, and a few other things to make it today. It is a rather cheap recipe for fans of Mediterranean food.

Instructions

In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink.

Ingredients you will need

Sausage

Carrot

Pepper

Onion

Beef

Meat

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Drain.

Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.

Ingredients you will need

Tomato Paste

Tomato

Oregano

Pepper

Basil

Sugar

Salt

In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.

Ingredients you will need

Parmesan

Parsley

Ricotta Cheese

Pepper

Egg

Equipment you will use

Bowl

In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese.

Ingredients you will need

Mozzarella

Parmesan

Pasta

Ricotta Cheese

Sauce

Meat

Equipment you will use

Baking Pan

Cover and bake at 400° for 45 minutes.

Equipment you will use

Oven

Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°.

Ingredients you will need

Mozzarella

Equipment you will use

Kitchen Thermometer

Oven

Let stand 15 minutes before serving.

Equipment

Ingredients

Servings:

2kgs

cans each) diced tomatoes, undrained 237milliliters

chopped carrot 340grams

package lasagna noodles, cooked, rinsed and drained 1

egg 79milliliters

minced fresh parsley 3

garlic cloves, minced 227grams

ground beef 227grams

Johnsonville® Mild Ground Italian Sausage 355milliliters

chopped onion 177milliliters

grated Parmesan cheese, divided 227grams

cups shredded part-skim mozzarella cheese 1teaspoon

pepper, divided 0teaspoons

crushed red pepper flakes 850grams

cartons each) ricotta cheese 1teaspoon

salt 1teaspoon

each sugar, dried oregano and basil 2Tbsps

tomato paste

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Casan Emma Vignalparco Chianti Classico Riserva. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.

Casa Emma Vignalparco Chianti Classico Riserva

Intense ruby red with purple reflections. Intense, persistence with a good blackberry and currant scent. The palate has good structure, freshness and minerality, soft tannins with an excellent persistence.