Lasagne al Ragù ai Quattro Formaggi

Rich and opulent, this is a dish that combines the robust flavor of a classic meat ragù with the creaminess of a fondue of four cheeses.

Lasagne al Ragù ai Quattro Formaggi Recipe

Ragù Ingredients

• 1/2 lb 93% ground beef
• 1/2 lb mild ground Italian sausage
• 1 Tbsp extra virgin olive oil
• 4 tsp minced garlic
• 120 g chopped yellow onion (about 1/2 large)
• 45 g (1 1/2 cups) baby spinach
• 100 g chopped red bell pepper (about 1 medium)
• 28 oz can crushed tomatoes, undrained
• 8 oz tomato sauce
• 2 tsp Nearly Italian Seasoning
• 1.5 g (1/4 tsp) kosher salt
• 1/4 tsp ground black pepper
• 7.5 g finely chopped fresh basil leaves (about 15 leaves)

Lasagne Ingredients

• 9 lasagna noodles
• 4 oz Parmesan cheese, freshly grated (divided)
• 4 oz shredded reduced fat mozzarella cheese (divided)
• 4 oz shredded part-skim mozzarella cheese (divided)

Ricotta Filling Ingredients

• 15 oz Ricotta Cheese with Part-skim Milk
• 4 oz Goat Cheese
• 1 large egg
• 8 g (2 Tbsp) chopped fresh flat leaf (Italian) parsley
• 2 g (1 tsp) lemon zest

Directions

1. Heat a large skillet over medium heat on stovetop. This is a 4 on my front, right burner.
2. Add 1/2 lb 93% ground beef and 1/2 lb mild ground Italian sausage, and brown, breaking the meat apart into pieces as it cooks. 
3. Transfer browned meat to food processor and pulse 3-4 times, until it’s broken up into very small pieces. 
4. Transfer pulsed meat to a large bowl and set aside.
5. In the same skillet over medium heat, add 1 Tbsp extra virgin olive oil and heat 30 secs. 
6. Add 4 tsp minced garlic and saute for 30 secs. 
7. Add 120 g chopped yellow onion, 45 g baby spinach, and 100 g chopped red bell pepper and saute until the veggies are softening (about 2-3 mins). 
8. Transfer sauteed veggies to food processor. Pulse until they’re nearly pureed. 
9. Return veggie mix to skillet. 
10. Add 28 oz crushed tomatoes and 8 oz tomato sauce and stir to combine. 
11. Add 2 tsp Nearly Italian seasoning, 1.5 g (1/4 tsp) kosher salt, and 1/4 tsp ground black pepper and stir to combine.
12. Reduce heat to low (a 2 on my front right burner), cover, and simmer for 20 mins, stirring occasionally – then set aside.
13. Boil 9 lasagna noodles for half the time suggested on the box. This is 4 mins for the kind I used.
14. Drain noodles.
15. Spread drained noodles in a single layer on wax paper. 
16. In a medium bowl, combine 15 oz ricotta cheese with part-skim milk, 4 oz goat cheese, 1 large egg, 8 g (2 Tbsp) chopped fresh flat leaf (Italian) parsley, and 2 g (1 tsp) lemon zest – then set aside.
17. Preheat oven to 350° F. 
18. Lightly spray a 9” x 13” glass baking dish with extra virgin olive oil. 
19. Place 3 lasagna noodles into the bottom of the prepared baking dish.
20. To tomato sauce mixture that has finished simmering, stir in reserved meat and 7.5 g finely chopped fresh basil leaves. 
21. Spread 1/3 of meat sauce over the 3 noodles.
22. Spread 1/3 of ricotta filling over the meat sauce.
23. Sprinkle evenly (all the way to edges of dish) with 1.333 oz grated Parmesan cheese.
24. Sprinkle evenly (all the way to edges of dish) with 1.333 oz shredded reduced fat Mozzarella cheese.
25. Sprinkle evenly (all the way to edges of dish) with 1.333 oz shredded part-skim Mozzarella cheese. 
26. Top with another 3 lasagna noodles. 
27. Repeat steps 28-32.
28. Top with remaining 3 lasagna noodles.
29. Repeat steps 28-32 one last time. 
30. Bake for 40 mins, until lasagne is hot and bubbling.
31. Allow to rest for at least 20 mins, before serving. The longer you let it rest (or even make it the day before, then reheat), the less soupy and better it tastes!

NUTRITION FACTS
Servings	12
Amount Per Serving	9.5 oz (270 g)
Calories	405
		% Daily Value*
Total Fat	20.5 g	26%
Saturated Fat	9 g	45%
Trans Fat	0.25 g
Monounsaturated Fat	6.75 g
Polyunsaturated Fat	2 g
Cholesterol	75 mg	25%
Sodium	675 mg	29%
Total Carbohydrate	33 g	12%
Dietary Fiber	3.7 g	13%
Total Sugars	5.25 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	28.5 g
Vitamin D	0.53 mcg	3%
Calcium	405 mg	32%
Iron	3.15 mg	18%
Potassium	645 mg	15%
Vitamin A	750 IU	15%
Vitamin C	15 mg	17%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.