1. Prepare the sauce: 2. Heat the olive oil in a heavy large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 12 minutes. 3. Add beef and sausages to pan; saute until cooked through, breaking up meat with a spoon, about 5 minutes. 4. Add the remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Let cool. 5. Prepare the lasagna: 6. Preheat oven to 350° F. Cook the pasta in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water. 7. Combine ricotta and 3/4 cup Parmesan cheese in a medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. 8. Drain pasta and pat dry. 9. Spread 1/2 cup sauce over bottom of 13 x 9 inch glass baking dish. 10. Place 5 noodles over sauce, overlapping to fit. 11. Spread half of ricotta-spinach mixture evenly over noodles. 12. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. 13. Spoon 1 and 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). 14. Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella cheese and 1 and 1/2 cups sauce. 15. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. 16. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) 17. Cover baking dish with aluminum foil. Bake lasagna for 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving. Serves 8. 18. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
