Italian

Oh-So-Good Lasagna is for Dinner.

Oh-So-Good Lasagna takes several minutes to prepare.

Oh-So-Good Lasagna takes several minutes to cook.

Oh-So-Good Lasagna makes 9 servings.

The ingredients for Oh-So-Good Lasagna are:

SAUCE:
1/4 cup olive oil
2 carrots, finely minced
2 onions, finely minced
2 celery stalks, finely minced
2 garlic cloves finely minced
3/4 pound lean ground beef
4 Italian Sausage links
1 1/2 tsp basil
1/2 tsp fennel
1 tsp Italian seasoning
1 tsp fine sea salt
1/4 tsp pepper
2 28 oz cans whole tomatoes

CHEESE LAYER:
1 cup part skim ricotta
2 tbsp parsley
1 egg
1/2 tsp salt

NOODLES:
1 cup flour
1 1/2 tsp fine sea salt
1 egg + 1 egg white
2 tsp olive oil
Some water

Here is how you make Oh-So-Good Lasagna:

Heat olive oil in a large skillet. Add onions and garlic & turn heat to medium low. Cook for 10 minutes. Add carrots & celery - cook for 10 minutes more until veggies are softened.Squeeze filling from sausage out of links and mix with ground beef. Add to veggies and cook until no longer pink. Add spices (basil, fennel, Italian seasoning, 1 tsp salt and 1/4 tsp pepper) and continue to stir and cook for about 2 minutes. Open the cans of tomatoes and with an immersion blender, blend until smooth (I know - crushed tomatoes would be easier but whole are much fresher tasting as they've only been through a cooking process once). Pour tomato into beef/veggie mixture and stir to combine. Bring to a simmer and simmer 1.5 hours until liquid has been reduced.Meanwhile, mix ricotta, 1/2 tsp salt, parsley and egg in a bowl and put in fridge until ready to use.For the noodles, place flour and salt in a food processor bowl. Mix with flat paddle until combined. Add egg and olive oil and mix until it begins to come together. If it doesn't come together, add some water (in very small amounts at a time) until it does. Remove flat paddle and replace with dough hook. Knead (on speed 3) for 4 minutes. Wrap dough in plastic wrap and let rest for 30 minutes. Unwrap and separate into 6 small balls. Process balls through a pasta maker until very thin (I begin at setting 7 and work my way down to 3). You should have 6 sheets of pasta. Boil a very generous amount of water and add a handful of kosher salt (but no oil). Add lasagna sheets and cook for 5 minutes. Just before draining, reserve 1 cup of pasta water. Drain, but do not rinse. Add the pasta water to the beef sauce and stir until combined (this sounds odd but it adds flavour to the sauce and helps the noodles and sauce adhere to one another).Now to assemble: Put a few spoonfuls of sauce on the bottom of a 9x13 dish sprayed with PAM. Top with 2 lasagna sheets. Then layer half of remaining sauce, 2 sheets of lasagna, ricotta cheese mixture, 2 remaining sheets of lasagna, remaining sauce. Top with 150 grams of shredded part-skim mozzarella. To bake: Take a sheet of aluminum foil large enough to cover the dish. Spray one side with PAM. Place on top of lasagna (PAM side down) and seal edges. Bake 350 degrees F for 45 minutes. Remove foil. Continue to bake 15 minutes until cheese is melted and bubbly. Remove from oven and let it rest for another 15 minutes before cutting and serving (if you don't wait, the lasagna will be runny and will burn your mouth!)Bon appetito!!Serving Size: Makes 9 generous piecesNumber of Servings: 9Recipe submitted by SparkPeople user KIMBER9904.

The nutritional information for Oh-So-Good Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 552.2

• Total Fat: 37.3 g
• Cholesterol: 141.0 mg
• Sodium: 1,082.3 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 2.9 g
• Protein: 27.9 g

Oh-So-Good Lasagna is Italian cuisine.