Ingredients
Units
Scale
For the Sauce
- 3/4 lb ground beef
- 1 lb ground mild italian pork sausage
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 15 ounces can diced tomatoes
- 15 ounces can tomato sauce (alternatively, get another can of diced tomatoes and blend before using)
- 1/4 cup chicken stock
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried oregano
- Coarse salt and ground black pepper to taste
For the Lasagna
- 1 lb penne pasta, cooked according to box instructions until just al dente
- 15 ounce tub ricotta cheese
- 1 1/2 cups mozzarella cheese
- 2 cups fresh baby spinach, uncooked
- Basil, thinly sliced and parsley, roughly chopped, for garnish
Instructions
- Preheat oven to 400˚F. Grease a 9X13 inch baking dish.
- Make the Sauce: In a high walled skillet or large pot, heat 2 tablespoons olive oil over medium high heat. Add ground beef and ground sausage. Cook until browned, stirring frequently.
- Add onion and garlic. Cook for 3-4 minutes, until onion is somewhat softened and garlic is fragrant.
- Add the tomato paste and stir to combine. Cook until it turns dark reddish brown, about 2 minutes.
- Deglaze the pot by pouring in the red wine and scraping up any browned bits on the bottom.
- Add tomatoes, tomato sauce, chicken stock, basil and oregano. Stir to combine. Bring to a boil, stirring frequently. Reduce to a simmer and cook for about 10-15 minutes, letting the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste, remove from heat.
- Make the Lasagna: Combine the cooked penne and sauce, stirring to combine.
- Add 1/3 of the penne mixture in an even layer on the bottom of the prepared baking dish. Spoon 1 cup of the ricotta cheese in large dollops on top of the pasta and spread with a spatula. Top with 1 cup of the spinach.
- Repeat the penne, ricotta and spinach layer on top of the first layer, using the rest of the spinach and ricotta cheese.
- Top the second layer with the rest of the penne mixture and cover with the mozzarella cheese.
- Bake for 20 minutes, until bubbling. Let rest 5 minutes before cutting. Garnish with parsley and basil.
- Prep Time: 10 mins
- Cook Time: 50 mins