Lasagna with Beef and Italian Sausage

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 pound lean Italian sausage
1 1/2 pound lean ground beef 
1/2 cup minced onionWash, peel and mince
4 cloves garlic, mincedWash, peel and mince
1 (28 ounce) can crushed tomatoes* *Tip: short on time-use prepared  large jar of spaghetti sauce in place of these ingredients
2 (6 ounce) cans tomato paste *
2 (6.5 ounce) cans canned tomato sauce*
1 cup water *
3 tablespoons white sugar *
2 teaspoons dried basil leaves *
1/2 teaspoon fennel seeds*
2 teaspoons Italian seasoning*
1 tablespoon + 1/2 teaspoon salt *
1/2 teaspoon ground black pepper*
4 tablespoons chopped fresh parsley + 2 tablespoon for garnish Wash, trim and chop
12  lasagna noodles (no bake variety)May use whole wheat noodles
8 ounces low fat ricotta cheese 
1 egg 
1 pound low fat mozzarella cheese, shredded
3/4 cup grated Parmesan cheese
For gluten free (GF): Use GF Italian sausage and GF noodles. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a large pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
3Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
4Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 4 tablespoons parsley.
5Simmer, covered, for about 1 1/2 hours, stirring occasionally.
6In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 
7Preheat oven to 375 degrees F (190 degrees C).
8To assemble, spread thin layer meat sauce in the bottom of a baking dish.
9Arrange  noodles lengthwise over meat sauce.
10Spread with one half of the ricotta cheese mixture.
11Top with a third of mozzarella cheese.
12Spoon 1/3 meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
13Repeat layers, and top with remaining mozzarella and Parmesan cheese.
14Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 
15Bake in preheated oven for 25 minutes. Cook until internal temperature reaches 165 F degrees for 15 seconds.
16Remove foil, and bake an additional 25 minutes.
17Cool for 15 minutes before serving.
18Garnish with remaining parsley.

Jacqueline Larson M.S., R.D.N. and Associates