Three Cheese Lasagna

I borrowed this from Bon Appetit 1997/Epicurious.com, except I omitted a few items for the sake of time (or lack thereof). Specifically, I left out the spicy Italian sausage, and instead of using tomato paste, just bought a jar of 365 brand original pasta sauce from Whole Foods.

Meat Sauce

- several cloves garlic, chopped
- 3 cups chopped onions
- 2 cups finely diced carrots
- 2 lbs ground beef (or ground turkey)
- ~ 20 oz. 365 Brand Pasta Sauce
- salt/pepper
- brown sugar
- oregano
- basil

Other

- Lasagna noodles
- Grated mozzarella, parmesan cheese
- 20-30 oz. ricotta cheese
- 10 oz. chopped frozen spinach
- 2 large eggs

1. First prepare the meat sauce. Cook onions and carrots together until soft, then add ground meat. Then add in tomato sauce, seasonings, and let simmer.
   
2. Cook lasagna noodles in pot of boiling water until almost tender. Drain, cover with cold water.
3. Combine ricotta with parmesan, some spinach, and 2 eggs.
4. Drain pasta and pat dry.
5. Layer away. Wrap tightly with aluminum foil.
   
6. Bake 350 degrees ~ 40 minutes, or until slightly burned and cheese bubbling everywhere.
7. Enjoy!

I bought these beautiful semolina flour lasagna noodles, and was waiting for an opportune time to eat them. Conveniently, I also had a tub of ricotta, onions, and carrots in the fridge recently, so the opportunity arrived.

These lasagna noodles have natural vegetable dyes for the colored striations.


Some mozzarella on the surface.


Final product was reasonably successful. Flavor and seasoning were good, but slightly too liquidy.