Ingredients (*don't let this list intimidate you!)

• large sauce pan (holds 4 quarts)

• 9 x 13 baking dish

• 5 celery ribs minced

• 3 carrots minced

• 1 onion minced 

• 5 garlic cloves minced

• 3 TBSP olive oil

• 1/2 cup butter (1 stick)

• 1 lb italian sausage

• 1 lb ground beef (season with salt/pepper)

• 6 oz tomato paste

• 2 28oz cans San Marzano tomatoes; crushed if whole (substitute is crushed tomatoes)

• 1 cup red wine

• 10-12 leaves fresh basil chopped finely

• 1 TBSP brown sugar

• 2 TBSP Italian seasoning

• 1 box frozen spinach (10oz) drain very well

• 1 small container ricotta cheese (15oz)

• 32 oz (about) fresh grated mozzarella cheese (strain if moist)

• 1 cup parmesean cheese

• 2 eggs

• 1 box of lasagna noodles (9 noodles used)

 

Directions

Mirepoix (carrots, onion, celery, garlic):

1. heat pot to medium/low and add 1/2 stick of butter and olive oil

2. when butter is melted, add carrots, celery, onion and garlic and coat in butter/oil mixture; add salt/pepper (cook 15-20 min. until soft and translucent)

*note: do not let vegetables brown

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Sauce:

1. add sausage and ground beef to mirepoix (salt and pepper)

2. increase heat slightly to medium, stirring occasionally, until meat is brown (cook 20 min.)

3. drain excess oil from pot

4. add tomato paste and reduce heat back to medium/low (cook 10 min.)

5. add red wine and let wine reduce (cook 10 min.)

6. Add crushed tomatoes, brown sugar, Italian seasoning and remaining half stick of butter

7. simmer on low heat (30 min.); add chopped basil and adjust seasoning to taste

 

Cheese filling:

1. mix ricotta, eggs, parmesean, and spinach together in separate bowl; set aside

2. boil lasagna noodles to al dente texture in separate sauce pan

3. preheat oven to 375 degrees

 

Build lasagna:

1. spread thin layer of bolognese sauce on bottom of 9 x 13 baking dish

2. lay 3 lasagna noodles side by side (parallel)

3. put thin layer of cheese filling mixture on top of noodles until covered

4. layer bolognese sauce over cheese filling until covered

5. layer shredded mozzarella cheese on bolognese sauce until covered

6. repeat process a second and third time (top layer may have very little ricotta mixture left)

7. sprinkle with dried parsley for garnish if desired

8. cover with foil and bake for 1 hour; remove and let set for 15 min

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(*Fun fact: You can make the bolognese sauce by itself for any pasta dish; use bolognese and mozarella with bagels for mini pizzas; you can also take any excess sauce, ricotta and mozzarella and combine with cooked penne/ziti noodles in baking dish.  Cover and freeze for future dinner and you have quick backed penne/ziti!