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Lasagne Casserole with Meat and Red Wine Sauce

Lasagne Casserole with Meat and Red Wine Sauce Recipe

  • ½ ounce dried porcini mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium to large onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1 large carrot, scraped and finely chopped
  • 1 large stalk celery, including leaves, finely chopped
  • ½ pound lean, sweet, fennel-flavored Italian pork sausages (about 3 links)
  • 1 pound lean ground beef or pork
  • 4 tablespoons tomato paste
  • ¾ cup good dry red wine
  • 1 can (28 ounces) tomatoes in purée, drained and coarsely chopped, purée reserved
  • 1½ teaspoons salt, or to taste
  • Freshly milled black pepper to taste
  • 2 tablespoons salt, for cooking pasta
  • 2 tablespoons vegetable oil
  • 1 pound dried lasagne or narrower lasagnette noodles
  • 1½ pounds (3 cups) ricotta cheese
  • good pinch of freshly grated nutmeg
  • 1½ cups freshly grated parmigiano
  • ½ pound thinly sliced Italian salame, such as soppressata, diced
  • 1½ pounds good-quality mozzarella, cut into very thin slices, or shredded
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1549kcal (77%)
Total Fat 97g (149%)
Saturated Fat 45g (224%)
Cholesterol 288mg (96%)
Total Carbohydrate 76g
Dietary Fiber 5g
Sugars 10g
Protein 88g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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