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https://www.youtube.com/watch?v=BFrkRFgHLVk

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Nick's Bistro

4.3  (220) · Bistro

Revere, MA

Closed ⋅ Opens 10AM

revere MA

Bob's Italian Foods

4.7  (254) · $$ · Italian grocery store

Medford, MA

House Of Flavors - Casa Dos Sabores

298 Lebanon St, Malden, MA 02148

Hours:

Closed ⋅ Opens 5:30PM

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"INGREDIENTS

1. SAUCE

1 tablespoon olive oil

1 cup chopped onion

3/4 cup finely chopped peeled carrots

2 tablespoons minced garlic

8 ounces lean ground beef

6 ounces spicy Italian sausages, casings removed

1 28-ounce can crushed tomatoes with added puree

1/4 cup tomato paste

1/4 cup chopped fresh basil

1 tablespoon golden brown sugar

1 tablespoon dried oregano

1 bay leaf

1/2 teaspoon dried crushed red pepper

2. LASAGNA

15 lasagna noodles (about 12 ounces)

2 15-ounce containers part-skim ricotta cheese

1 cup grated Parmesan cheese (about 3 ounces)

1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry

2 large eggs

4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)"

https://www.epicurious.com/recipes/food/views/three-cheese-lasagna-with-italian-sausage-3152

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"PREPARATION

1. FOR SAUCE:

1. Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

2. FOR LASAGNA:

1. Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

2. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

3. Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving."

4.  https://www.epicurious.com/recipes/food/views/three-cheese-lasagna-with-italian-sausage-3152

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"Its origin can be traced way back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word 'Laganon'; the first known form of pasta."
https://viaverdimiami.com/the-history-of-lasagna/