Three Cheese Lasagna with Sweet Sausage

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 405, total fat 21 G., saturated fats 11 G., proteins 28 G., carbohydrates 27 G., fiber 3 G., cholesterol 76 mg, sodium 736 mg, sugar 6 G.

This super-tasty, juicy, and rich lasagna is filled with a thick, meaty sauce made from ground pork and sweet Italian sausage, along with three types of cheese: mozzarella, Parmesan, and ricotta. It's incredibly chewy and enticing with the aromas of Mediterranean herbs like oregano and basil. To ensure clean slicing, let the lasagna cool slightly after baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat sauce

2 tbsp. l. olive oil
4 medium cloves garlic, thinly sliced
Half a medium yellow onion, finely chopped
450g raw sweet Italian sausage, casing removed and crumbled
220 g lean ground pork
1/3 cup dry white wine
2 cans of 800g of pureed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves

Lasagna

1 package (250 g) of no-boil lasagna sheets
700 g ricotta
450 g thin slices of mozzarella
2 cups finely grated Parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, ricotta cheese, mozzarella cheese, minced pork, white wine, tomatoes, basil, oregano, bay leaf

Cooking the dish according to the recipe:

Meat sauce:

Heat the oil in a large, heavy-bottomed pot or wok over medium-high heat. When it begins to shimmer, add the garlic and onion, season generously with salt and pepper, and cook until the onions are soft. Add the sausage and ground pork and stir until the meat is cooked through. Cook, stirring occasionally, until the meat begins to brown, 8-10 minutes.
Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol has evaporated. Add the tomatoes, 1 tablespoon of salt, basil, oregano, and bay leaf, and season well with pepper. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Lasagna:

Spread 2 cups of meat sauce in an even layer on the bottom of a 22x32 cm baking dish. Place 4 lasagna noodles on top of the sauce, top with another 2 cups of sauce, and spread it evenly over the noodles. Spread a quarter of the ricotta cheese evenly over the sauce, top with a quarter of the mozzarella, and sprinkle evenly with a quarter of the Parmesan. Repeat three more times.
Cover with foil and bake until the liquid begins to bubble and the noodles begin to soften, about 40 minutes. Remove the foil and continue baking until golden brown on top, about 20 minutes more. Let the lasagna rest for 20 minutes before slicing.