Page 108 - One-Dish Meals

Beef and Sausage Lasagna

Always let lasagna stand for a good fifteen minutes after baking so the
ingredients have time to settle—it makes for easier cutting.
P R E P 1 hour B A K E 45 minutes M A K E S 10 main-dish servings

8 ounces hot Italian-sausage links, 1 container (15 ounces) part-skim
casings removed ricotta cheese
8 ounces ground beef chuck 1 large egg
1 medium onion, chopped 1 ⁄4 cup chopped fresh parsley
1 can (28 ounces) plum tomatoes 1 ⁄8 teaspoon coarsely ground black
pepper
2 tablespoons tomato paste
1
1 ⁄4 teaspoons salt 8 ounces part-skim mozzarella
cheese, shredded (2 cups)
12 lasagna noodles (10 ounces)
1. Prepare meat sauce: In 4-quart saucepan, cook sausage, ground beef,
and onion over high heat, breaking up sausage and meat with side of
spoon, until meat is well browned. Discard fat. Add tomatoes with their
juice, tomato paste, and 1 teaspoon salt. Heat to boiling, breaking up
tomatoes with side of spoon. Reduce heat; cover and simmer, stirring
occasionally, 30 minutes.

2. Meanwhile, in large saucepot, cook lasagna noodles as label directs but
do not add salt to water. Drain and rinse with cold running water. Return
to saucepot with enough cold water to cover.

3. Preheat oven to 375°F. In medium bowl, stir ricotta, egg, parsley,
1
remaining ⁄4 teaspoon salt, and pepper until well combined.
4. Drain noodles on clean kitchen towels. In 13" by 9" baking dish, arrange
6 lasagna noodles, overlapping to fit. Spread with all of ricotta mixture
and sprinkle with half of mozzarella; top with half of meat sauce. Cover
with remaining 6 noodles and spread with remaining meat sauce. Sprinkle
with remaining mozzarella.

108 Pastas & Pies