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For sauce
  Olive oil 1⁄3 Cup (5.33 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Carrots 2 , finely chopped
  Celery stalks 2 , chopped
  Lean ground beef 1 1⁄3 Pound
  Italian sausages 2 , broken up
  Red wine 1⁄3 Cup (5.33 tbs)
  Canned tomato puree 72 Ounce (Two 29-Ounce And One 14-Ounce Can)
  Salt To Taste
  Freshly ground pepper To Taste
For lasagna
  Lasagna noodles 32 Ounce (2 Packages, 16 Ounce Each, 18-20 Noodles)
  Ricotta cheese 23 Ounce (One 15-Ounce And One 8-Ounce Container)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs)
  Frozen creamed spinach 30 Ounce, thawed (Three 10-Ounce Packages)
  Shredded monterey jack cheese 2 1⁄2 Cup (40 tbs)
  Freshly ground pepper to taste To Taste

In a large skillet, heat the oil and saute the onion, carrot, and celery until the onion is tender but not brown.
Add the beef and sausage and cook until browned.
Stir in the wine and reduce.
Bring to a slow boil, reduce the heat, cover, and simmer for 30 minutes.
Season with salt and pepper.
Meanwhile, cook the noodles according to the package directions.
Drain and rinse in cool water.
Lay the noodles flat on a dry towel.
Preheat the oven to 375°F.
Spray an oversized or deep-dish lasagna pan with cooking spray.
To assemble the lasagna, spoon one quarter of the sauce over the bottom of the dish.
Top with 4 to 5 noodles, one cup of the ricotta and 1/4 cup of the Parmesan, and one package of spinach.
Repeat the layers two more times.
Top with noodles, remaining sauce, and Monterey Jack cheese.
Cover and bake for 1 1/4 hours.
Uncover and bake until lightly browned and bubbly on top, about 5-10 minutes more.
Let stand 5 minutes before cutting.

Recipe Summary

Main Dish
Preparation Time: 
5 Minutes

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Deep Dish Lasagna Recipe