Ricotta Lasagne

Name: Ricotta Lasagne
Total time: 120 min
Yield: 12 servings
Ingredients: 1 lb (450 g) sweet Italian sausage; ½ lb (230 g) minced (ground) beef; ½ onion, chopped fine; 2 cloves garlic, crushed; 3½ tbsp sugar; 1 tbsp salt; 1½ tsp dried basil; ½ tsp fennel seed; ¼ tsp black pepper; ¼ cup chopped parsley, divided; 4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed; 12 oz (340 g) tomato paste; ½ cup (125 ml / 4.2 oz) water; ½ tbsp salt; 2 cups (600 g / 1.3 lb) ricotta cheese; 1 egg; 16 oz (450 g) lasagna pasta; 16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this); about 3 tbsp grated Parmesan cheese

Lasagne is a baked pasta dish.

120 min · serves 12

Ingredients

1 lb (450 g) sweet Italian sausage
½ lb (230 g) minced (ground) beef
½ onion, chopped fine
2 cloves garlic, crushed
3½ tbsp sugar
1 tbsp salt
1½ tsp dried basil
½ tsp fennel seed
¼ tsp black pepper
¼ cup chopped parsley, divided
4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed
12 oz (340 g) tomato paste
½ cup (125 ml / 4.2 oz) water
½ tbsp salt
2 cups (600 g / 1.3 lb) ricotta cheese
1 egg
16 oz (450 g) lasagna pasta
16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
about 3 tbsp grated Parmesan cheese

Steps

Remove sausage casings, and break sausage into small bits.
Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
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 1½ hours.
Preheat oven to 275 F.
Cook and drain pasta.
In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley.
Assemble your lasagna in a inch roasting pan (listed bottom to top): Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz) Layer of pasta (overlapping slightly) Layer of ½ the ricotta mixture Layer of ⅓ of the mozzarella Sauce layer (again, about 1½ cups / 375 g / 13.2 oz) Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely) Layer of pasta Layer of remaining ricotta Layer of ⅓ of the mozzarella Layer of remaining sauce Layer of sprinkled Parmesan Layer of remaining mozzarella
Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.

More recipes with sausage, beef, onion, garlic, basil, parsley, tomatoes, tomato paste, ricotta, eggs, pasta, mozzarella or parmesan

Adapted from “Ricotta Lasagne” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 lb (450 g) sweet Italian sausage

½ lb (230 g) minced (ground) beef

½ onion, chopped fine

2 cloves garlic, crushed

3½ tbsp sugar

1 tbsp salt

1½ tsp dried basil

½ tsp fennel seed

¼ tsp black pepper

¼ cup chopped parsley, divided

4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed

12 oz (340 g) tomato paste

½ cup (125 ml / 4.2 oz) water

½ tbsp salt

2 cups (600 g / 1.3 lb) ricotta cheese

1 egg

16 oz (450 g) lasagna pasta

16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)

about 3 tbsp grated Parmesan cheese

Steps

Remove sausage casings, and break sausage into small bits.

Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.

Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.

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 1½ hours.

Preheat oven to 275 F.

Cook and drain pasta.

In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley.

Assemble your lasagna in a inch roasting pan (listed bottom to top): Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz) Layer of pasta (overlapping slightly) Layer of ½ the ricotta mixture Layer of ⅓ of the mozzarella Sauce layer (again, about 1½ cups / 375 g / 13.2 oz) Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely) Layer of pasta Layer of remaining ricotta Layer of ⅓ of the mozzarella Layer of remaining sauce Layer of sprinkled Parmesan Layer of remaining mozzarella

Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.

Adapted from “Ricotta Lasagne” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.