Dacor Wall Ovens manual Jeremy’s Classic Lasagna with Meat and Cheese, Fresh Lasagna, For Lasagna

Fresh Lasagna

Default Mode and Temperature: Convection Bake/400˚

Suggested Time: 1 hour

Tips: Use rack position 2. Place in 9 x 13 x 2" baking dish. For two dishes, use rack positions 1 and 4.

Path to reach this function: DACOR GUIDE-PIZZA-#7 Fresh lasagna

Jeremy’s Classic Lasagna with Meat and Cheese

SAUCE	LASAGNA
1 Tablespoon olive oil	15 dried lasagna noodles (about 12 ounces)
1 cup chopped onion	(2) 15 ounce containers part-skim ricotta cheese
2 Tablespoons minced garlic	1 cup grated Parmesan cheese, divided
8 ounces lean ground beef	(1) 6 ounce bag chopped fresh baby spinach
6 ounces spicy Italian sausages, casings removed	2 large eggs
28 ounce can crushed tomatoes with added puree	4 3⁄4 cups shredded mozzarella cheese (about 11⁄4 pounds)
1⁄4 cup tomato paste
1⁄4 cup chopped fresh basil
1 Tablespoon light brown sugar
1 Tablespoon dried oregano
1 bay leaf
1⁄2 teaspoon crushed hot red pepper

FOR SAUCE

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until softened. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until fla- vors blend and sauce reduces to about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Allow to cool.

FOR LASAGNA

Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; rinse with cold water.

Combine ricotta and 3⁄4 cup Parmesan cheese (reserve 1⁄4 cups Parmesan cheese for the top of the lasagna) in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Adjust oven rack to position 2. In Dacor Guide, select Fresh Lasagna. Allow oven to preheat. Drain pasta and pat dry. Spread 1⁄2 cup sauce over bottom of 13 x 9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 11⁄2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 11⁄2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3⁄4 cup mozzarella cheese and 1⁄4 cup Parmesan cheese evenly over lasagna. Cover baking dish with aluminum foil.

Place in oven and set timer for 50 minutes, then remove foil cover. Bake for an additional 10 minutes or until cheese is brown and bubbly.

Let lasagna stand 15 minutes before serving.

Serves 8.

RECIPES

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