Baked Fettuccine Lasagna

Ingredients and Weight:

• Fettuccine pasta, 1 lb
• Ground beef, 1 lb
• Italian sausage, 1 lb
• Onion, 1 large, chopped
• Garlic, 4 cloves, minced
• Tomato sauce, 28 oz can
• Tomato paste, 6 oz can
• Italian seasoning, 2 tbsp
• Salt and pepper, to taste
• Mozzarella cheese, 16 oz, shredded
• Parmesan cheese, 1/2 cup, grated
• Ricotta cheese, 15 oz container

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook fettuccine according to package directions and drain.
3. Brown ground beef and Italian sausage in a large skillet over medium heat. Drain any excess fat.
4. Add onion and garlic to the skillet and cook until softened.
5. Stir in tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes.
6. Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
7. Layer half of the drained fettuccine over the tomato sauce.
8. Spread with ricotta cheese.
9. Top with half of the remaining tomato sauce.
10. Sprinkle with half of the mozzarella and Parmesan cheeses.
11. Repeat layers.
12. Bake in preheated oven for 60 minutes, or until bubbly and golden brown.
13. Let stand for 10 minutes before slicing and serving.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 750
• Fat: 35g
• Saturated fat: 20g
• Cholesterol: 120mg
• Sodium: 1000mg
• Carbohydrates: 80g
• Protein: 40g

Dish Characteristics:

• Rich and creamy
• Savory and flavorful
• Perfect for a crowd

User Comments:

• "This lasagna was absolutely delicious! It was so flavorful and cheesy, and the fettuccine gave it a unique texture."
• "I love that this recipe uses ricotta cheese in addition to mozzarella and Parmesan. It gives the lasagna a wonderful creamy texture."
• "This was a hit at my dinner party. Everyone raved about how delicious it was."

Special Precautions and Tips:

• Make sure to cook the fettuccine al dente, or slightly firm to the bite, as it will continue to cook in the oven.
• If you don't have Italian sausage, ground pork or ground turkey can be used instead.
• To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking. When ready to bake, thaw for 1 hour at room temperature and then bake as directed.