This hearty, comforting dish filled with hot Italian sausage, ground beef, sharp cheddar and russet potatoes will warm you up on those chilly evenings.
Directions for: Pasta and Potato Pierogi Lasagna
Ingredients
Potatoes4 large russet potatoes, peeled and cut into 2-in pieces
1 cups whole milk
4 Tbsp (1/2 stick) unsalted butter
1 tsp kosher salt
1 tsp freshly ground black pepper
Meat and Cabbage2 Tbsp olive oil
1 lbs ground beef
10 oz hot Italian sausage (about 3 links), casings removed
3 cups shredded cabbage
Cheese Sauce4 Tbsp (1/2 stick) unsalted butter
4 Tbsp all-purpose flour
2 cups whole milk, heated
Kosher salt and freshly ground black pepper
3 cups shredded sharp Cheddar
AssemblyNonstick cooking spray, for the baking dish
12 sheets no-boil lasagna noodles
2 - 3 Tbsp grated Parmesan
1 Tbsp chopped fresh parsley
Directions
Potatoes1. For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
Meat and Cabbage1. For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
2. Preheat the oven to 375F.
Cheese Sauce1. For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
Assembly1. For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.
See more: Cheese, Dinner, Italian, Main, Pasta, Tomatoes