Classic Italian Lasagne with a Twist

This lasagne recipe beautifully balances traditional Italian flavors with a creative touch by incorporating spinach and ricotta into the layers, adding a delightful creaminess and a pop of color. The rich meat sauce is complemented by a blend of mozzarella and Parmesan cheeses, creating a comforting and hearty dish, perfect for family gatherings. It adheres to classic culinary principles while offering a fresh twist that makes it special.

Ingredients:

• 9 lasagne noodles
• 1 pound ground beef
• 1 pound Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach
• 15 ounces ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagne noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the ground beef and Italian sausage to the skillet, cooking until browned. Drain excess fat.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes.
6. In a bowl, combine the ricotta cheese, egg, spinach, and half of the Parmesan cheese. Mix well.
7. Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Layer three lasagne noodles on top.
8. Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce and a sprinkle of mozzarella cheese.
9. Repeat the layers: noodles, ricotta mixture, meat sauce, and mozzarella cheese, finishing with a final layer of noodles topped with remaining meat sauce and mozzarella.
10. Sprinkle the remaining Parmesan cheese on top.
11. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
12. Let it cool for 10 minutes before slicing. Garnish with fresh parsley and serve.