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Ingredients

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Directions

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  • Cook lasagna noodles according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

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For meat sauce:
  • In a 4- to 5-quart Dutch oven, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes in puree, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.

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Instructions Checklist
For filling:
  • In a medium bowl, combine egg, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese and black pepper. Stir in spinach.

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  • To assemble, spread 1/2 cup of the sauce evenly in the bottom of prepared baking dish. Arrange 3 lasagna noodles in the dish. Spread with half of the filling. Top with 1 cup of the mozzarella cheese. Top with half of the remaining sauce, spreading to evenly cover cheese. Top with 3 more noodles, remaining filling, and 1 cup mozzarella. Top with remaining noodles and sauce.

Instructions Checklist
Instructions Checklist
  • Bake, covered, in a 350 degree oven for 40 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, for 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving.

Nutrition Facts

472 calories; total fat 24g; saturated fat 11g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 102mg; sodium 974mg; potassium 376mg; carbohydrates 32g; fiber 4g; sugar 9g; protein 30g; vitamin a 2770IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 77mcg; vitamin b12 2mcg; calcium 384mg; iron 3mg.

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