Deep Dish Lasagna
|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)|
|Freshly ground pepper||To Taste|
|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.