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italian

Hearty Beef and Sausage Lasagna

By: Robin Asbell

Recipe Information
Total Time: 2 hours; 1 hour active
Servings: 12

Hearty_Beef_and_Sausage_Lasagna_0.jpg

So you’ve been building your skills in the kitchen, working on new recipes and developing your palate. It’s the perfect time to try a classic: old-fashioned lasagna with meat and tomato sauce. We suggest Alderspring organic, grass-fed ground beef for this recipe. It’s on sale now at a dollar off per pound at your Co-op’s Meat department!

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 pound Italian sausage, crumbled

  • 1/2 pound ground beef

  • 1 teaspoon salt

  • 25 ounces tomato puree

  • 1 14.5-ounce can diced tomatoes

  • 1 teaspoon dried oregano

  • 2 pounds part-skim ricotta cheese

  • 3 ounces (1 1/2 cups) grated Parmesan cheese, divided

  • 2 large eggs, lightly beaten

  • 1 pound lasagna noodles, uncooked

  • 1 cup shredded mozzarella cheese

Preparation

  1. Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.

  2. Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.

  3. Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.

  4. Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.

  5. Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

Serve this hearty lasagna with steamed broccoli and a green salad.

Potato Lasagna

Potato_Lasagna.jpg

Recipe Information
Total Time: 1 hour; 30 minutes active
Servings: 4-6

It’s the holiday season, and potatoes are on sale - why not reinvent a classic recipe so you can better take advantage of a great deal? Thinly-sliced potatoes replace sheet noodles in this lasagna from our friends at Co+op, Welcome to the Table.

Ingredients

  • 3 medium potatoes, scrubbed clean

  • 1 pound part skim ricotta cheese

  • 2 cups shredded Parmesan cheese

  • 1 stalk broccoli, chopped into bite-sized pieces

  • 2 cups thick spaghetti sauce

  • 1 tablespoon olive oil

Preparation

  1. Heat the oven to 400⁰F. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.

  2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1/3-inch thick rounds.

  3. Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain as much liquid off as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1/2 cup of the Parmesan.

  4. Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.

  5. Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5-10 minutes before slicing.

Serving Suggestion

Serve this lasagna with a crisp green salad and garlic bread for a traditional Italian-style dinner. Increase the protein by serving alongside a store-bought rotisserie chicken.