If colder weather is coming, yes, we love our soups at AY About You, but we also like hearty meals. This lasagna is a hearty dish and a little less complicated than traditional lasagna. The penne cooks quickly and you layer it but don’t have to wrangle sheets of lasagna. Anywho, try this and have it for the coming weather event later in the week.
Penne Pasta Lasagna Recipe
Adapted from aberdeenskitchen.com
3/4 pound ground beef
1 pound ground mild Italian pork sausage
1 large onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
¼ cup chicken stock
1½ tablespoons dried basil
1½ tablespoons dried oregano
Coarse salt and ground black pepper to taste
1 pound penne pasta, cooked according to box instructions until just al dente
1 (15-ounce) tub whole milk ricotta cheese (don’t get the low fat, trust me on this)
1 1/2 cups mozzarella cheese
2 cups fresh baby spinach, uncooked
Basil, thinly sliced and parsley, roughly chopped, for garnish
Heat oven to 400 degrees. Grease a 9×13-inch baking dish.
Make the sauce: In a high walled skillet or large pot, heat 2 tablespoons olive oil over medium-high heat. Add ground beef and ground sausage. Cook until browned, stirring frequently. Add onion and garlic. Cook for 3-4 minutes, until onion is somewhat softened and garlic is fragrant.
Add the tomato paste and stir to combine. Cook until it turns dark reddish-brown, about 2 minutes.
Deglaze the pot by pouring in the red wine and scraping up any browned bits on the bottom.
Add tomatoes, tomato sauce, chicken stock, basil and oregano. Stir to combine. Bring to a boil, stirring frequently. Reduce to a simmer and cook for about 10-15 minutes, letting the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste, remove from heat.
Make the Lasagna: Combine the cooked penne and sauce, stirring to combine.
Add 1/3 of the penne mixture in an even layer on the bottom of the prepared baking dish. Spoon 1 cup of the ricotta cheese in large dollops on top of the pasta and spread with a spatula. Top with 1 cup of spinach.
Repeat the penne, ricotta and spinach layer on top of the first layer, using the rest of the spinach and ricotta cheese.
Top the second layer with the rest of the penne mixture and cover with the mozzarella cheese.
Bake for 20 minutes, until bubbling. Let rest 5 minutes before cutting. Garnish with parsley and basil.