Monday, November 21, 2011


2 T extra virgin olive oil
1 cup chopped onions
2 garlic cloves
1 1/2 pounds Italian sausages, out Of casings
1 28-ounce can crushed San Marzano tomatoes
1 6-ounce can tomato paste
1 16-ounce jar of tomato sauce
1/4 cup chopped Italian parsley
1/2 cup chopped basil
1/4 cup chopped fresh oregano or 1 teaspoon dried
2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper

1/2 box lasagna noodles
1 pound whole milk ricotta
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on the top
1 extra large egg, lightly beaten
1 pound whole milk mozzarella cheese, plus extra for the top

Preparing the lasagna:
Preheat the oven to 400 degrees F and position the oven rack in the middle.

Heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent, about 5 minutes. Add the garlic and stir for one more minute.

Add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.

Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

Soak lasagna noodles in a pan of boiled water for 20 minutes.

Combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.

Ladle one third of the meat sauce into a 9-inch by 12-inch by 2-inch casserole baking pan. Spread the sauce over the bottom of the dish. Add approximately half the pasta in one layer - Cover the sauce with the pasta. Spread half the sliced mozzarella, half the cheese mixture, and 1/3 of the sauce. Add another layer of pasta, mozzarella, ricotta, and the remaining sauce.

Sprinkle with mozzarella and the remaining 1/2 cup of parmesan.

Bake uncovered for 35 minutes, or until the sauce is bubbling.


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