Recipe by Kittencal@recipezazz
To save some time make the sauce a day in advance --- the complete lasagna can be prepared and baked the next day :)
Top Review by Laura MeeRan
Was anticipating more stringy-cheesiness. It filled up the 13x9 dish more than any other recipe which was nice. But then couldn't add any extra shredded mozzarella for our personal tweeking.
- 3 -4 tablespoons olive oil
- 1 onion, chopped
- 2 -3 tablespoons minced fresh garlic
- 3 carrots, peeled and finely chopped (chop about 1/4-inch pieces)
- 7 -10 ounces Italian sausages, casings removed (preferably spicy)
- 1⁄2 lb ground beef or 1⁄2 lb pork
- 2 teaspoons dried red pepper flakes (or to taste, add in more for extra spicy)
- 2 (28 ounce) cans crushed tomatoes
- 1⁄2 cup tomato paste
- 2 teaspoons dried basil
- 1 -2 tablespoon dried oregano
- 2 tablespoons light brown sugar
- 1 -2 small bay leaf
- salt and pepper
- 2 (15 ounce) containers ricotta cheese
- 3⁄4 cup grated parmesan cheese
- 1⁄4 cup grated mozzarella cheese
- 1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only HALF of the package)
- 2 eggs, slightly beaten
- salt and black pepper
- 15 lasagna noodles (cooked to ONLY firm-tender, do not over-cook the pasta!)
- 1⁄4-1⁄3 cup grated parmesan cheese (or to taste)
- 5 -6 cups grated mozzarella cheese
Directions See How It's Made
- Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
- Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
- Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
- Add in all remaining ingredients; stir to combine.
- Season with salt and pepper.
- Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
- For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
- Add in drained spinach, then mix in eggs.
- Set oven to 350°F.
- Grease an 13x9-inch glass baking dish or one a little larger with high sides.
- Spread about 1/2 cup (or a little more) sauce on the bottom.
- Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
- Spread HALF of the ricotta/spinach mixture over the noodles.
- Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
- Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
- Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
- Arrange 5 more noodles over the sauce.
- Spread more sauce over the noodles.
- Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
- Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
- Bake for about 40 minutes.
- Uncover and bake for another 35-40 minutes, or until bubbly.
- Let stand about 10-15 minutes (or longer) before slicing.