Hearty Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Sauce:1 medium onion, small chop1 head of garlic, small chop8 links mild pork Italian sausage32oz crushed tomatoes, with juice32oz petite diced tomatoes, with juice2 tsp black pepper1 tsp kosher salt3 tbsp Italian seasoning3 tbsp balsamic vinegarFilling:1 large container ricotta cheese (or 2 sm)8oz whipped cream cheese1 cup cottage cheese10 leaves fresh basil, cleaned, rolled and snipped with scissors1 bunch fresh spinach, washed & torn3 cups shredded mozzarella cheese2 tsp black pepper1 tsp kosher salt1 tsp nutmeg2 eggs1 box oven ready lasagna noodlesextra shredded cheese for topping
Preheat oven to 425F.
In large saucepan, saute onion and garlic in EVOO over medium high heat, until caramelized.
Remove sausage from casings and add to pan; break into pieces, cover and cook until no longer pink. Drain off fat.
Add remaining six ingredients for the sauce and cover, simmering over medium heat while preparing the filling.
In large mixing bowl, combine all ingredients for the filling, except eggs. Mix thoroughly until combined, and check for seasoning.
Once satisfied with seasoning, add eggs and mix until combined.
Using a food processor or blender, "chop" the sauce until it is a thick consistency but do not puree it.
In a 13x9 glass pan, spoon a thin layer of sauce, topped with three lasagna noodles, then topped with filling. Top filling with three more noodles, then spoon sauce over to cover. Repeat this pattern until pan is full.
*You may have sauce left over; it is great served on whole wheat pasta.
Once pan is full, sprinkle extra shredded cheese on top and cover with foil.
Bake in oven for 60 minutes. Remove foil and bake an additional 30 minutes. Let stand for 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KIRBE380.
In large saucepan, saute onion and garlic in EVOO over medium high heat, until caramelized.
Remove sausage from casings and add to pan; break into pieces, cover and cook until no longer pink. Drain off fat.
Add remaining six ingredients for the sauce and cover, simmering over medium heat while preparing the filling.
In large mixing bowl, combine all ingredients for the filling, except eggs. Mix thoroughly until combined, and check for seasoning.
Once satisfied with seasoning, add eggs and mix until combined.
Using a food processor or blender, "chop" the sauce until it is a thick consistency but do not puree it.
In a 13x9 glass pan, spoon a thin layer of sauce, topped with three lasagna noodles, then topped with filling. Top filling with three more noodles, then spoon sauce over to cover. Repeat this pattern until pan is full.
*You may have sauce left over; it is great served on whole wheat pasta.
Once pan is full, sprinkle extra shredded cheese on top and cover with foil.
Bake in oven for 60 minutes. Remove foil and bake an additional 30 minutes. Let stand for 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KIRBE380.
Nutritional Info Amount Per Serving
- Calories: 736.8
- Total Fat: 46.7 g
- Cholesterol: 176.6 mg
- Sodium: 2,277.2 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.5 g
- Protein: 36.4 g
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