Lasagna Casserole With Meat And Red Wine Sauce

Serves: 6
Total Calories: 2,024


1/2 ounce dried porcini mushrooms
3 tablespoons olive oil
3 tablespoons unsalted butter
1 medium to large onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
1 large carrot, peeled and finely chopped
1 stalk celery, including leaves, finely chopped
1/2 pound lean, sweet, fennel-flavored Italian sausage (about 3 links)
1 pound lean ground beef or pork
4 tablespoons tomato paste
3/4 cup good dry red wine
1 (28-ounce) can tomato in puree, drained and coarsely chopped, puree reserved
1 1/2 teaspoons salt or to taste, plus 2 tablespoons for cooking pasta
freshly ground pepper to taste
2 tablespoons vegetable oil
1 pound dried lasagna noodles or narrower lasagnette noodles
3 cups ricotta cheese (24 ounces)
pinch freshly grated nutmeg
1 1/2 cups freshly grated Parmesan cheese
1/2 pound thinly sliced Italian salami such as soppressata, diced
1 1/2 pounds good-quality mozzarella cheese cut into very thin slices, or shredded


1. Soak the dried mushrooms in 1/4 cup warm water until softened, about 30 minutes. Strain the liquid through a fine sieve and reserve. Chop the mushrooms coarsely. Set aside.

2. Heat the olive oil and butter in a heavy saucepan. Add the onion, garlic, parsley, carrot, and celery. Sauté over medium heat until the vegetables are softened, about 10 minutes do not let them brown. Remove the sausage meat from the casings. Add it and the ground meat to the pan. Sauté until lightly browned, about 8 minutes, breaking up the meat with a spoon and mixing it with the vegetables. Sauté gently another 8 to 10 minutes. Stir in the reserved mushrooms and their liquor, the tomato paste, and wine simmer for 5 minutes. Add the tomatoes and their reserved puree simmer gently, uncovered, until the sauce thickens, about 30 minutes. Season with salt and pepper.

3. Meanwhile, preheat the oven to 425°F. Place an oven rack in the upper half of the oven. Bring 5 to 6 quarts water to a rolling boil and add the 2 tablespoons salt, vegetable oil, and noodles. Stir immediately, continuing to stir frequently as the noodles cook. Drain when slightly underdone (they will continue to cook in the oven), reserving 1/3 cup of the cooking water. Immediately rinse the lasagna noodles well in cold water to prevent them from sticking together.

4. Combine the ricotta with the reserved pasta water, nutmeg, and 1/2 cup of the Parmesan cheese. Smear the bottom of a 10-by-14-inch baking pan with a little of the meat sauce. Then place a single solid layer of the noodles on top, without overlapping. Spread a layer of the ricotta mixture on the noodles, followed by a layer of sauce. Sprinkle with some of the salami, add a layer of mozzarella, then sprinkle with several teaspoons of the remaining Parmesan cheese. Repeat layering until all the ingredients are used up, ending with a layer of meat sauce strewn with mozzarella and Parmesan. Be sure to cover the pasta with sauce to prevent it from drying out in the oven.

5. Bake until the lasagna is heated through and bubbly, about 25 minutes. Remove from the oven and let settle for 10 to 15 minutes. Cut into squares before serving.

TO MAKE AHEAD: The lasagne can be assembled up to 4 days in advance. Once cooked, it will keep, covered, in the refrigerator for up to 5 days, or freeze for up to 6 months

TO REHEAT: If frozen, let thaw in the refrigerator. Reheat in a preheated 350°F oven until heated through.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 2,024
Calories from Fat: 702

This Lasagna Casserole With Meat And Red Wine Sauce recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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