This classic dish is just as good if you make it ahead, so it’s a Monday-night lifesaver. Serve with a simple green salad.
HANDS-ON TIME 45 minutes
TOTAL TIME 3 hours
MAKES 12 servings
INGREDIENTS
TOMATO MEAT SAUCE:
2 tbsp olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic, minced
2 cans (each 156 mL) tomato paste
675 g lean ground beef
2 cans (each 796 mL) diced tomatoes
1 cup dry red or white wine
2 bay leaves
2 tsp dried oregano
1 tsp salt
¾ tsp pepper
LASAGNA:
12 lasagna noodles
1 pkg (475 g) extrasmooth ricotta cheese
1 cup grated Parmesan cheese
1 egg
½ cup chopped fresh basil
1 clove garlic, minced
¼ tsp each salt and pepper
4½ cups shredded mozzarella cheese
DIRECTIONS
TOMATO MEAT SAUCE: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add beef; cook, breaking up with spoon,
until no longer pink, about 5 minutes.
Add tomatoes, wine, bay leaves, oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes.
Refrigerate in airtight container for up to 3 days.)
LASAGNA: While sauce is simmering, in large pot of boiling salted water, cook noodles for 2 minutes less than package instructions for al dente.
Drain; lay noodles, without touching, in single layer on tea towel.
Stir together ricotta, Parmesan, egg, basil, garlic, salt and pepper.
ASSEMBLY: Set aside 1½ cups of the meat sauce. In 13- x 9-inch (3 L) baking dish, spread one-third of the remaining meat sauce. Arrange 3 noodles over top; sprinkle with 1½ cups of the mozzarella. Top with half of the
remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce and 3 noodles. Top with reserved meat sauce and remaining mozzarella. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days. Unwrap before baking.)
Cover with foil. Bake in 375°F (190°C) oven for 45 minutes. Uncover and bake until mozzarella is golden, about 15 minutes. Cover loosely with foil; let stand for 30 minutes before serving.
NUTRITIONAL INFORMATION, PER SERVING: about 551 cal, 35 g pro, 30 g total fat (16 g sat. fat), 36 g carb, 5 g fibre, 92 mg chol, 1,065 mg sodium, 868 mg potassium. % RDI: 47% calcium, 36% iron, 36% vit A, 43% vit C, 33% folate.
