Sunday Lasagna

Staff Writer
Sunday Lasagna
Cindy’s Table

Lasagna is great for a Sunday family dinner because it feeds a crowd easily. 

Click here to see more recipes on Cindy's Table.

8
Servings
990
Calories Per Serving
Deliver Ingredients

Notes

NOTE: If you want add mushrooms to the sauce, feel free!

Ingredients

  • 1/2 Cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon sea salt
  • 3/4 Teaspoons freshly ground black pepper
  • 1/2 Pound ground veal
  • 1 Pound ground beef
  • 1/2 Pound ground pork
  • One 12-ounce can crushed tomatoes
  • One 12-ounce can tomato sauce
  • 1 small can of tomato paste
  • 1 Pound dried lasagna noodles (or use no-boil lasagna)
  • 2 Pounds whole-milk ricotta cheese
  • 2 Tablespoons dried parsley
  • 2 Tablespoons dried basil
  • 2 Tablespoons dried oregano
  • 2 large eggs
  • 1/2 Cup grated Parmesan, plus more for final topping
  • 2 Cups shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees.

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and salt and sweat them until they are translucent, about 2 minutes. Add the ground veal, beef, and pork. Cook until the meat is browned, about 10 minutes. Stir in the crushed tomatoes, tomato sauce, and bring to a boil.

Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. When at a boil, add the tomato paste. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Skim any fat that rises to the surface.

Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned (about 2 tablespoons) and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

In a medium bowl, mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Ladle about 1 cup of sauce on the bottom of a large lasagna pan. Arrange a layer of noodles followed by a layer of sauce using a slotted spoon to get a lot of the meat.

Then, with a regular big spoon, add some sauce. Arrange a layer of noodles. Then add some of the sauce and then some of the ricotta mixture. Add another layer of the meat and sauce. Then one more layer of ricotta mixture.

Add the last layer of noodles and top with a light layer of sauce and meat to cover all of the noodles.

Cover and bake for 45 minutes. Uncover and add mozzarella, smoothing it with a spatula to the edges. Bake for another 25-30 minutes until the mozzarella cheese starts to bubble and turns golden brown.

Let cool for at least 15 minutes before you start to cut. Save some of the meat sauce to cover each lasagna plate.

Lasagna Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Lasagna Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cheese lasagna without tomato sauce.

Nutritional Facts

Total Fat
61g
93%
Sugar
9g
N/A
Saturated Fat
25g
100%
Cholesterol
209mg
70%
Protein
53g
100%
Carbs
59g
20%
Vitamin A
258µg
29%
Vitamin B12
3µg
47%
Vitamin B6
0.8mg
40%
Vitamin C
13mg
22%
Vitamin D
1µg
N/A
Vitamin E
5mg
24%
Vitamin K
41µg
52%
Calcium
590mg
59%
Fiber
5g
21%
Folate (food)
59µg
N/A
Folate equivalent (total)
59µg
15%
Iron
6mg
33%
Magnesium
111mg
28%
Monounsaturated
27g
N/A
Niacin (B3)
8mg
40%
Phosphorus
723mg
100%
Polyunsaturated
4g
N/A
Potassium
1087mg
31%
Riboflavin (B2)
0.7mg
44.1%
Sodium
1086mg
45%
Thiamin (B1)
0.4mg
27.3%
Trans
0.9g
N/A
Zinc
7mg
49%

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