Classic Lasagna

Classic Lasagna

Hands-on time 45 minutes
Bake 35 minutes at 375’F
Stand 15 minutes

Makes 12 servings.
each serving 432 cal., 20 g fat (10 g sat. fat), 81 mg chol., 695 mg sodium, 37 g carb., 3 g fiber, 6 g sugars, 24 g pro.

I recipe Meat Sauce
12 dried lasagna noodles
I egg, lightly beaten

1 15-oz. container whole milk ricotta or until hot in the center (160°F).

GROUND TURKEY OR BULK TURKEY ITALIAN SAUSAGE can be substituted for the ground beef and Italian sausage in the Meat

Sauce.

• 1 recipe Meat Sauce
• 12 dried lasagna noodles
• 1 egg, lightly beaten
• 1 15-oz. container whole milk ricotta cheese or 2 cups cottage cheese, drained
• ¼ cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese (12 oz.)
• Grated Parmesan cheese (optional)
• Snipped fresh basil (optional)

Spread ¼ cup of the sauce into an ungreased 3-qt. rectangular baking dish. Arrange three of the cooked noodles lengthwise over sauce. Spoon one-fourth of the filling over noodles. Top with one-fourth of the remaining sauce and one-fourth of the mozzarella cheese. Repeat layers three more times, starting with noodles and ending with mozzarella cheese (cover top layer of noodles evenly with sauce). If desired, top with additional Parmesan cheese.

Prepare Meat Sauce. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.

For filling, in a medium bowl combine egg, ricotta cheese, and the ¼ cup Parmesan cheese.

4. Bake, uncovered, 35 to 40 minutes or until hot in the center (160°F). Let stand 15 minutes before serving. If desired, garnish with basil.
   meat sauce
   In a 12-inch skillet or saucepan cook 8 oz. ground beef; 8 oz. bulk Italian sausage or ground beef; 1 cup chopped onion; and 3 cloves garlic, minced, over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain fat. Stir in ¼ to ⅓ cup dry red wine; bring to boiling. Stir in one 28-oz. can crushed tomatoes; two 8-oz. cans tomato sauce; 1 Tbsp. dried Italian seasoning, crushed; 1 tsp. fennel seeds, crushed; and ¼ tsp. black pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.

Lasagna with Béchamel For Béchamel Sauce, prepare Basic White Sauce (p.109) as directed, except add 3 cloves garlic, minced, to the melted butter; cook and stir 1 minute before adding the flour, salt, and pepper. Stir ¼ cup grated Parmesan cheese into finished sauce. Prepare Meat Sauce as directed, except substitute one 15-oz. can crushed tomatoes for the 28-oz. can crushed tomatoes, omit one of the 8-oz. cans tomato sauce, and omit the red wine. Add one-fourth of the Béchamel sauce to each layer over the lasagna filling. Bake as directed.

Vegetable Lasagna Prepare as directed in Steps 1 and 2, except omit beef and sausage in Meat Sauce. Cook 1 lb. fresh cremini mushrooms, quartered, and 1 yellow or red sweet pepper, cut into strips, with the onion and garlic in 2 Tbsp. olive oil over medium-high heat 5 minutes. Stir in 1½ cups coarsely chopped zucchini; cook 3 to 5 minutes more or until vegetables are tender and most of the excess liquid has evaporated. Add wine, tomatoes, and seasoning as directed for sauce. Continue as directed in Steps 3 and 4.

Lasagna is a classic prep-ahead dish. Prepare it through Step 3, then cover with plastic wrap. Refrigerate up to 24 hours. Uncover and bake in a 375°F oven 45 to 50 minutes or until hot in the center (160°F).
GROUND TURKEY OR BULK TURKEY ITALIAN SAUSAGE can be substituted for the ground beef and Italian sausage in the Meat Sauce.