Photo: Annabelle Breakey; Styling: Randy Mon
Yield
Serves 6 to 8

Gather your family to the dinner table and enjoy the bold flavors of this hearty meat lasagna from Sunset magazine.

How to Make It

Step 1

In a large, heavy saucepan, heat 1 tbsp. oil over medium heat. Add onion; sauté until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

Step 2

Add milk and cook over medium heat, stirring, until completely evaporated, 10 to 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat, and gently simmer, uncovered. Cook ragù until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp. salt.

Step 3

In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper, and the nutmeg until smooth.

Step 4

Preheat oven to 375°. Cook lasagna noodles according to package directions; don't overcook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9- by 13-in. baking dish and spread with about 1/2 cup ragù. Add a single layer of noodles (for most brands this is 3 sheets per layer). Spread with a third of ragu, then top with another layer of noodles, half the cheese mixture, and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragù and sprinkle evenly with remaining parmesan.

Step 5

Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

Lalena82's Review

ShellyV
June 19, 2014
I made a few tweaks and the result was AMAZING (doubled the onions, carrots, & celery, added to them 10 oz. squeezed frozen chopped spinach, and used hot Italian sausage instead of turkey.) DELICIOUS!!

BoatGirl's Review

BoatGirl
May 28, 2013
Awesome. Nutmeg and wine result in complex flavors. Cottage cheese keeps it from being heavy. Made this when I lived on land. Haven't tried it on the boat yet.

ShellyV's Review

Lalena82
March 16, 2010
Great flavor! I used chicken Italian sausage (1/4 pound spicy and 3/4 pound mild). Like all lasagna, it gets better and better as leftovers. I will make again!