Awesome Lasagna Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977. Ingredients:
1/2 lb bulk italian sausage |
1/2 lb ground beef |
1 medium onion, chopped |
1 carrot, grated |
3 garlic cloves, pressed |
1 cup chicken stock |
1 (28 ounce) can roasted tomatoes, crushed |
1 cup tomato sauce (i use prego or classico) |
1 bay leaf |
1 teaspoon basil, dried |
1 lb campanelle pasta (any shape will work, but this provides a nice presentation) |
1/4 cup fresh parsley, chopped |
1 cup part-skim ricotta cheese |
1 cup part-skim mozzarella cheese |
1/4 cup parmesan cheese |
salt and pepper |
Directions:
1. Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
2. Add onion, carrot and garlic. Cook until vegetables are soft.
3. Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes.
4. Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13 pan.
5. Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
6. Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
7. Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.
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