Serves: 8

Ingredients

• 2 tbsp. (30ml) olive oil
• 1 large onion, diced
• 3 garlic cloves, finely chopped
• Kosher salt and freshly cracked black pepper
• 2 tbsp. (30g) dried Italian seasoning blend
• 250g hot Italian sausage, casings removed
• 250g ground beef
• 5 cups (1.25L) cups marinara sauce
• 1 package no-cook lasagna noodles
• 1 container (250g) ricotta cheese
• 1 lemon, zested
• ½ cup (10g) parsley, chopped
• 500g mozzarella, grated

Directions

• Preheat oven to 400°F.
• Heat oil in a large pot over high heat and add garlic, onion, and Italian seasoning.
• Cook until onions begin to soften, about 6 minutes.
• Add sausage and ground beef and cook until brown and cooked through, breaking up with back of spoon, about 5 minutes.
• In a mixing bowl, combine ricotta, lemon zest, parsley, salt and pepper.
• Spread 1 cup of the marinara sauce over bottom of a baking dish.
• Lay noodles over sauce, forming an even layer.
• Spread another cup of sauce over noodles, then ⅓ of ricotta mixture, then 1 cup grated cheese and finally ⅓ of the meat mixture.
• Repeat 2 more times with noodles, sauce, ricotta, grated cheese and meat mixture. Cover with 4 more noodles, then the remainder of the sauce and the final cup of grated cheese
• Bake lasagna for 45 minutes until it bubbles at the edges and the cheese begins to turn golden brown.
• Let stand 15 minutes before serving.

©2015-2016 Molson Coors Canada. For more Beer & Food pairings visit www.brewsandbites.ca