This is the ONE! Lasagna

Sherry Peyton

By
@SherryPeyton

I've made a lot of lasagna. Followed all the "authentic" recipes. Mostly I found them bland. With a bit of help from Joy Behar, I found the last piece of the puzzle to lucious lasagna. Go ahead and try it. If you like this recipe, see others at my site: mybestcookbook.wordpress.com


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Comments:

Serves:

8

Prep:

35 Min

Cook:

45 Min

Ingredients

THE SAUCE

1 lb
pork sausage (use italian if you prefer)
1 medium
onion, diced
3-4 clove
garlic micro-planed
2 tsp
hot pepper flakes
28 oz
can crushed tomatoes
15 oz
can tomato sauce
2/3 c
red wine
salt and pepper to taste

THE CHEESE FILLING

16 oz
ricotta cheese
1
egg
2/3 c
parmesan cheese, shredded
1/2 c
fresh parsley, chopped

BALANCE OF INGREDIENTS

12
lasagna noodles, uncooked but softened in hot water
8-12 oz
fresh mozzarella cheese, sliced into rounds
2 c
mozzarella, shredded
1/3 c
pamesan cheese, shredded

Directions Step-By-Step

1
Cook the sausage until done with a bit of oil, depending on the fat content. Set aside in a bowl.
2
Saute onions until translucent, then add garlic, ande tomatoes, hot pepper flakes. Simmer on low until much of the liquid has been evaporated. Add the wine, and continue simmering until it reaches the "sauce" consistency. Add the sausage back in. Taste and add salt and pepper as need.
3
Make the cheese filling but simply mixing in all the filling ingredients.
4
Put your noodles in hot water to soften. They do NOT have to be no-cook. When they are ready, assemble the lasagna.
5
Place enough sauce in the bottom of the pan to cover. Then place three noodles, side by side (my lasagna pan is perfect in size. I get 3 in each layer). Place 1/3 of the cheese filling slathered on the noodles. Then place rounds of fresh mozzarella. About 6 slices. Then more sauce, noodles, cheese filling, mozzarella, sauce, noodles, cheese, sauce. Cover with the two cups of shredded mozzarella and shake the 1/3 parmesan over all.
6
Cover with foil. Place in a 375 oven for 45 minutes or until bubbly. Take out and rest for 15 minutes before serving.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian