No Spam Recipes

Ricotta Lasagne

Ricotta Lasagne — a italian recipe, 19 ingredients, about 180 min.

Serves 12 · 180 min · Italian

contains glutencontains dairycontains eggscontains meat

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 lb (450 g) sweet Italian sausage
  • ½ lb (230 g) minced (ground) beef
  • ½ onion, chopped fine
  • 2 cloves garlic, crushed
  • 3½ tbsp sugar
  • 1 tbsp salt
  • 1½ tsp dried basil
  • ½ tsp fennel seed
  • ¼ tsp black pepper
  • ¼ cup chopped parsley, divided
  • 4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed
  • 12 oz (340 g) tomato paste
  • ½ cup (125 ml / 4.2 oz) water
  • ½ tbsp salt
  • 2 cups (600 g / 1.3 lb) ricotta cheese
  • 1 egg
  • 16 oz (450 g) lasagna pasta
  • 16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
  • about 3 tbsp grated Parmesan cheese
Make it lactose-friendly
  • 2 cups (600 g / 1.3 lb) ricotta cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this) → lactose-free or aged hard cheese (naturally lower lactose)
  • about 3 tbsp grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Remove sausage casings, and break sausage into small bits.
  2. Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
  3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
  4. Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1½ hours.
  5. Preheat oven to 275 F.
  6. Cook and drain pasta.
  7. In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley.
  8. Assemble your lasagna in a inch roasting pan (listed bottom to top)
  9. Bottom layer of sauce (approx. 1½ cups / 13¼ oz / 13.2 oz)
  10. Layer of pasta (overlapping slightly)
  11. Layer of ½ the ricotta mixture
  12. Layer of ⅓ of the mozzarella
  13. Sauce layer (again, about 1½ cups / 13¼ oz / 13.2 oz)
  14. Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
  15. Layer of pasta
  16. Layer of remaining ricotta
  17. Layer of ⅓ of the mozzarella
  18. Layer of remaining sauce
  19. Layer of sprinkled Parmesan
  20. Layer of remaining mozzarella
  21. Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0