Make-Ahead Lasagnan is a main course that serves 12. One portion of this dish contains around 32g of protein, 33g of fat, and a total of 534 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of pizza sauce, part-skim mozzarella cheese, ground beef, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Users who liked this recipe also liked Make-Ahead Lasagna, Make-Ahead Lasagna Rolls, and Make-Ahead White Chicken Lasagna.
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in pizza and marinara sauces. In a large bowl, combine the eggs, ricotta, Parmesan, parsley and pepper.
Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish.
Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.
Recommended wine: Chianti, Montepulciano, Sangiovese
Lasagne can be paired 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 Tenuta di Nozzole Chianti Classico Riserva ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.
Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.