LASAGNA

Lasagna image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 20

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Ingredients

9 lasagna noodles
12 ounces ricotta
1 large egg, lightly beaten
1/2 cup flat-leaf parsley, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 batch Meat Sauce, recipe follows
12 ounces mozzarella, grated (3 cups)
1 tablespoon olive oil
6 ounces ground beef
6 ounces spicy Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup red wine
1 (28-ounce) can crushed tomatoes
1 small carrot, chopped
Kosher salt and freshly ground black pepper

Steps:

Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.

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