Pasto Olive Lasagna
Ingredients of Pasto Olive Lasagna
Cooking oil 2 tsp. 10 mL Lean ground beef 1 lb. 454 g Hot Italian sausage,casing remowed 1/2 lb. 255 g Chopped onion 1 cup 250 mL Sliced fresh white mushrooms 2 cups 500 mL Can of diced tomatoes (with juice) 28 oz. 796 mL Prepared beef broth 1 cup 250 mL Can of tomato paste 5 1/2 oz. 156 mL Dried basil 1tsp. 5 mL Bay leaves (see Note) 2 2 Ricotta cheese 2 cups 500 mL Jar of sun-dried tomato pesto 9 1/2 oz. 270 mL Can of sliced black olives,drained 4 1/2 oz. 125 mL Oven-ready lasagna noodles 9 9 Grated mozzarella cheese 2 cups 500 mL Grated Parmesan cheese 1/2 cup 125 mLHow to Pasto Olive Lasagna
Heat cooking oil in Dutch oven medium-high. Add next 4 ingredients. Scramble-fry for about 10 minutes until no longer pink. Drain.
Add mushrooms. Cook, uncovered, for 2 to 4 minutes, stirring occasionally, until mushrooms start to soften.
Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Slimmer, covered, for about 30 minutes, stirring occasionally, to blend flavours. Discard bay leaves. Remove from heat.
Conbine ricotta and pesto in medium bowl. Add olives. Stir.
To assemble, layer ongredients in greased 9 x 13 inch (22 x 33 cm) baking dish as follows:
1. 1 cup (250 mL) meat sauce
2. 3 noodles
3. Half of remaining meat sauce
4. 3 noodles
5. Half of pesto mixture
6. Remaining meat sauce
7. Remaining 3 noodles
8. Remaining pesto mixture
Sprinkle with mozzarella and Parmesan cheese. Cover with greased foil. Bake in 350 F (175 C) oven for about 50 minutes until noodles are softened. Remove foil. Broil on centre rack in oven for 5 minutes until cheese is golden. Cut into 8 pieces.
Note : While stirring, be sareful not to break up the bay leaves
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