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Classic Lasagna

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Classic Lasagna

Description

Hearty layers of flavorful meat, cheese and seasoned tomato sauce between al dente lasagna noodles baked to bubbling perfection .


Ingredients

● 9 uncooked lasagna noodles (about 8 ounces)
● Sticap Olive Oil
● 1 pound Italian pork sausage
● 1 pound ground round
● 1 medium onion, chopped
● 3 cloves garlic, minced
● 1 can Crushed Tomatoes Tomacoulis
● 1 can (14.5 oz each) TomaFraiche with Basil, Garlic and Oregano, undrained
● 4 tablespoons chopped fresh flat leaf parsley, divided
● 1/2 teaspoon fennel seeds
● 1/2 teaspoon ground black pepper, divided
● 1/4 teaspoon salt
● 2 cups part skim ricotta cheese
● 1 cup shredded Romano cheese, divided
● 2 eggs, beaten
● 2 tablespoons thinly sliced fresh basil

STEP 1 : Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.

STEP 2 : Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.

STEP 3 : Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.

STEP 4 : Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Step 5: Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

STEP 5 : Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.