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This hearty, three-cheese lasagna recipe allows you to make a number of changes to suit your taste. Use Italian sausage or ground beef; use canned diced tomatoes, or use garden fresh tomatoes if you prefer; use pre-blended Italian seasoning or individual herbs; and use ricotta cheese or cottage cheese for one of the three cheeses called for in this recipe. Regardless of your ingredient choices, this lasagna will be tasty and satisfying.
Ingredients
- 12 ounces bulk Italian or pork sausage or ground beef
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- 1 tablespoon dried Italian seasoning, crushed
- 1 teaspoon fennel seeds, crushed (optional)
- 1/4 teaspoon black pepper
- 6 dried lasagna noodles
- 1 egg, beaten
- 1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
- 1/4 cup grated Parmesan cheese
- 6 ounces shredded mozzarella cheese
- Grated Parmesan cheese (optional)
Directions
- 1For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
- 2Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
- 3Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
- 4For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
- 5Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
- 6Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
- 7Makes 8 servings
- 8Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
- 9Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.
Per serving: 391 cal., 24 g total fat (11 g sat. fat), 97 chol., 1,047 mg sodium, 18 g carbo., 2 g fiber, 22 g pro.
Daily Values: 15% vit. A, 9% vit. C, 33% calcium, 8% iron
Exchanges: 1 Starch, 1 Vegetable, 2 1/2 High-Fat Meat, 1 Fat
Recipe Source
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18 USER REVIEWS
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a real twist on the lasagna, i love change i sure will try this one with egg (and no cheese sauce) *mouth watering*
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This is American lasagna, The Italians don't use so much cheese. My grandmother use to put tiny meatballs in hers.
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I prefer lasagna made with bechamel sauce instead of ricotta or cottage cheese.
It's much better - in my opinion!-
try manicoti next...also great.thanks.
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Stouffers has an excellent frozen lasagna, its easy too!
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