Beef and Vegetable Lasagne

Name: Beef and Vegetable Lasagne
Yield: 8 portions
Ingredients: 3 cups grated mozzarella cheese; ¼ cup freshly grated Parmesan cheese; 1 cup chopped cooked spinach, well drained; 3½ cups ricotta cheese; 4 tablespoons Chopped fresh Italian (flat-leaf) parsley; 8 lasagne noodles, cooked until not quite tender; Freshly ground black pepper, to taste; ¾ teaspoon ground nutmeg; 1 tablespoon dried oregano; 2 tablespoons olive oil; 1 pound ground beef round; 5 cups New Basic Tomato Sauce

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Lasagne is a specialty in the Emilia-Romagna region of Italy, where the pasta is made with only flour and eggs—brown-shelled, say the sticklers—to create the characteristic rich golden yellow sheets of dough. Our sauce, however, is more typical of Tuscany, with its abundance of tomato and nutmeg.

Ingredients

2 tablespoons olive oil
1 pound ground beef round
5 cups

Pasta

Method

Preheat the oven to 350°F.
Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.
Place the tomato sauce in a saucepan. Add the be