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I have yet to meet a person who doesn't like lasagna. It's like pizza's sophisticated cousin. This recipe is an amalgam of several recipes. It is very delicious, very filling, and full of calories and fat. It's great when you really feel like cooking and are tired of watching your fat intake. Yummy! One caveat, though I have never been able to fit this recipe in one 9x13 pan. You can almost make two.
1 tablespoon olive oil 1 cup chopped onion 3/4 cup finely chopped peeled carrots 5 cloves minced garlic 8 ounces lean ground beef 6 ounces spicy Italian sausages, casings removed 1 28-ounce can crushed tomatoes 1/4 cup tomato paste 1/4 cup chopped fresh basil 1 tablespoon brown sugar 1 tablespoon dried oregano 1 bay leaf 1/4-1/2 teaspoon dried crushed red pepper 15 lasagna noodles 2 15-ounce containers part-skim ricotta cheese 1 cup grated Parmesan cheese 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry 2 large eggs Salt and pepper to taste 4 3/4 cups grated mozzarella cheese In a large heavy pan heat oil over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages, break them up, and cook until cooked through. Add remaining ingredients. Cover and simmer stirring occasionally, about 15 minutes. Discard bay leaf. Cool. Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Then, drain and rinse in cool water. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Drain pasta and pat dry. Spread 1/2-cup sauce over bottom of 13x9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. Can be prepared up to 1 day ahead. Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
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