Layer after scrumptious layer of rich meat sauce, tender pasta and creamy cheese make this lasagna the best you'll ever have. The family-friendly classic is just as good when you make it ahead, so it's a Monday night lifesaver.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Tomato Meat Sauce:
Method
Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.Stir in tomato paste. Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes. Add tomatoes, wine, bay leaves, oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain; lay noodles, without touching, in single layer on tea towel. Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper. Set aside 1 1/2 cups of the meat sauce. In 13- x 9-inch (3 L) baking dish, spread one-third of the remaining meat sauce. Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese. Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles. Top with reserved meat sauce, then remaining mozzarella cheese. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days. Unwrap before baking.)
Cover with foil. Bake in 375°F (190°C) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil; let stand for 30 minutes before serving.
Image, Jeff Coulson
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 1065 mg
- Sugars 10 g
- Protein 35 g
- Calories 551.0
- Total fat 30 g
- Potassium 868 mg
- Cholesterol 92 mg
- Saturated fat 16 g
- Total carbohydrate 36 g
%RDI
- Iron 36.0
- Folate 33.0
- Calcium 47.0
- Vitamin A 36.0
- Vitamin C 43.0
