Meaty Lasagna
Prep: 25 minutes plus standing
Bake: 45 minutes • Serves: 12
15 lasagna noodles
1 pound ground chuck
1 pound ground mild Italian sausage
2 medium yellow onions, diced
2 tablespoons chopped garlic
2 cans (14 ounces each) Mutti® crushed tomatoes*
1 jar (26 ounces) Mutti® Rossoro tomatoes and basil pasta sauce*
2 tablespoons Italian seasoning
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 pounds whole milk ricotta cheese
4 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Prepare noodles as label directs; rinse under cold water and drain.
2.Heat large saucepot over medium-high heat. Add ground chuck and sausage; cook 8 minutes or until browned. Add onions and garlic; cook 4 minutes or until onions are almost tender. Add tomatoes, pasta sauce, Italian seasoning, salt and pepper; heat to a simmer and cook 10 minutes. Makes about 10 cups sauce mixture.
3.In large bowl, stir ricotta cheese, 3 cups mozzarella cheese and 1-3/4 cups Parmesan cheese. Makes about 8 cups cheese mixture.
4.Spread 2 cups sauce mixture on bottom of baking dish. Place 3 noodles over sauce; spread about 7⁄8 cup cheese mixture over noodles and top with about 1-1/2 cups sauce mixture. Repeat 4 more layers of noodles, cheese mixture and sauce mixture; top with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Cover dish with aluminum foil; bake 45 minutes. Let lasagna stand 20 minutes.
5.Cut lasagna into 12 pieces.
Approximate nutritional values per serving (1 piece):
655 Calories, 37g Fat (18g Saturated), 124mg Cholesterol, 1400mg Sodium,
39g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 40g Protein
* Available in select stores.