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- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 jar (32 oz) tomato basil spaghetti sauce
- (or sauce of your choice)
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 6 oz can red wine or water
- 1 t oregano
- 1 t basil
- 1 T sugar
- 1/4 t each; salt and pepper
- 1- 10 oz package frozen chopped spinach
- thawed and squeezed dry
- 32 oz container ricotta cheese
- 1 egg, beaten
- 1 t Italian seasoning
- 1 t dried parsley
- 8 oz shredded mozzarella cheese, divided
- 1 cup Parmesan cheese, divided
- 8 oz shredded cheddar cheese
- Preheat oven to 375 degrees
- In a large skillet, over medium heat
- Brown ground beef and pork
- Drain off fat
- Add garlic, shallots, celery and carrot
- Stir and cook 5 minutes
- Remove from heat
- Set aside
- In a dutch oven
- Add spaghetti sauce, diced tomatoes,
- tomato paste, wine or water,
- oregano, basil, sugar, salt and pepper
- Stir well
- Heat to boiling
- Reduce heat, cover and simmer
- 1 hour or longer, stirring occasionally
- In a large bowl, combine
- Spinach, ricotta cheese, egg,
- Italian seasoning, parsley,
- 4 oz mozzarella cheese and
- 1/2 cup Parmesan cheese
- Spread a thin layer of sauce, about 3/4 cup
- On the bottom of a 13 x 9 inch baking dish
- Arrange 4 lasagna noodles over sauce
- Spoon about 1-1/2 cups meat sauce over the noodles
- Sprinkle meat sauce with Parmesan cheese
- Drop spoonfuls of ricotta mixture over meat
- Sprinkle mozzarella cheese and
- Shredded cheddar cheese over all
- Repeat layers 2 or 3 more times
- Ending with remaining meat sauce
- Sprinkle top with any remaining mozzarella cheese,
- cheddar cheese and Parmesan cheese
- Cover pan with aluminum foil
View Full Recipe at Turnips 2 Tangerines
