Tuscan Lasagna

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 piece, 2 1/2" x 3 1/2") contains 320 calories, 24 g carbohydrate, (2 g fiber), 15 g protein, 18 g fat, (6 g saturated fat), 60 mg cholesterol, and 720 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 320
  • Servings: 12
  • Active Time: 50 minutes
  • Total Time to Make: 2 hours, 25 minutes
Tuscan Lasagna

Ingredients

Soffritto
Meat Ragu

You'll Need

9x13-inch pan, Food Processor

Directions

  1. Preheat oven to 350 degrees. Add onion, carrot, celery, and pancetta to food processor; pulse until fine. Heat oil in large stockpot on MED. Add onion mixture, red pepper, and nutmeg. Cook, stirring occasionally, about 10 min, until soft.
       
  2. Add ground pork and ground beef to pot. Increase heat to MED-HIGH; cook until meat has browned, breaking up meat while stirring. Add wine; cook about 6 min, stirring occasionally, until wine has completely evaporated.
      
  3. Add marinara sauce, water, and Tuscan Seasoning; stir to combine. Bring to simmer; cover partially. Reduce heat to LOW; cook, 15 min.
     
  4. Spray bottom and sides of 9x13-inch pan with cooking spray; spread a quarter ragu on bottom of pan. 
     
  5. Arrange 2 lasagna sheets in pan in a single layer. Trim to fit bottom of pan; do not overlap pieces. Top with a quarter ragu; completely covering noodles. Spoon 1/2 cup alfredo sauce evenly on top of sauce. Top with 2 Tbsp Parmigiano Reggiano; season with black pepper.
      
  6. Repeat step 5. Finish with 2 lasagna sheets; top with a quarter ragu. Top evenly with 1 cup of alfredo sauce; top with 2 Tbsp Parmigiano Reggiano. Season with black pepper.
       
  7. Cover with foil. Place in oven; bake, 50 min. Remove from oven; carefully remove foil. Return to oven; bake, uncovered, 10 min. Remove from oven; let rest 15 min.
Chef Tips
  • Lasagna is better if made a day or two ahead, allowing flavors to meld. Remove from oven after baking 50 min; keep covered. Allow to cool enough to be refrigerated. Day of serving, bring to room temp. Uncover and bake 20-25 min in 350 degree oven. 
  • This lasagna will not be tall like traditional lasagna. It's compact and flavorful. It's important not to overlap.
  • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

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