By chefmichaelsmith Blends, Main Dish Italian Baking
July 14, 2015
The only thing more satisfying then a pan full of freshly baked lasagna is a recipe that speeds up and simplifies this classic dish. This dish is so speedy that you’ll have plenty of time to include lots of healthy tasty lentils too!
30 Minutes
1 Hour 15 Minutes
1 Hour 45 Minutes
For the Tomato-Meat Sauce
A big splash of olive oil
2 onions, chopped
1 whole head of garlic cloves, minced
1 28 oz can (796 mL) of crushed or puréed tomatoes, juice reserved
2 tablespoons (30 mL) of dried oregano
1 or 2 bay leaves
1 lb (500 g) of ground beef
4 Italian sausages, casings removed
2 cups (500 mL) of cooked lentils
1 teaspoon (5 mL) of salt
1 cup (250 mL) of fresh local water
For the Cheese Sauce
2 eggs, whisked together
1 cup (250 mL) of heavy cream (35%)
1 lb (454 g) of ricotta cheese
4 cups (1 L) of shredded mozzarella cheese
2 cups (500 mL) of grated Parmesan cheese
For Assembling the Lasagna
2 boxes of ready-to-bake lasagna noodles (1 lb each)
1 cupful (250 mL) or so of shredded mozzarella cheese