Page 66 - UMass2018_CookBook

Ingredients
Italian Sausage and Three-Cheese
Lasagna
Willey Family, Schwenksville, PA
“This is a dinner favorite in the Willey house- hold, a satisfying meal with ‘hidden’ veggies for hungry teens. Leftovers, if any, reheat well and taste just as delicious!”
— Deb Willey
Preparation
1. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, carrots and garlic and cook, stirring occasionally, until tender. Add the ground beef and sausage, stirring to break up the meat with the back of a spoon, and cook until browned and cooked through. Add the tomatoes, tomato sauce, tomato paste, basil, brown sugar, oregano and bay leaf. Cover and simmer, stirring occasionally, until the flavors blend,
about 15 minutes. Remove the bay leaf and discard.
2. Preheat oven to 350°F.
3. In a bowl, stir together the ricotta and 3⁄4 cup of the Parmesan, then stir in the spinach. Season with salt and pepper and stir in the eggs.
Serves 10 to 12
FOR THE SAUCE:
1 tablespoon olive oil 1 cup chopped yellow onion 3⁄4 cup grated peeled carrots 2 tablespoons minced garlic 1 pound ground lean beef 1 pound ground Italian sausage, or Italian sausages with casings removed 1 (28-ounce) can diced or crushed tomatoes with Italian seasonings 1 cup tomato sauce 3⁄4 cup tomato paste 1⁄4 cup chopped fresh basil 1 tablespoon light brown sugar 1 tablespoon dried oregano 1 bay leaf
30 ounces part-skim ricotta cheese 1 cup grated Parmesan cheese 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry Salt Ground black pepper 2 large eggs, lightly beaten 1 (9-ounce) box oven-ready lasagna noodles 4 3⁄4 cups grated mozzarella cheese
58 | TASTE OF HOME