Sausage, Pancetta And Portobello Lasagna
"This lasagna recipe is an old standby ~ always a crowd pleaser and a great make-ahead meal for company. The pancetta and baby portobello mushrooms pump up the flavor of the meat layers and the asiago and pecorino romano add just the right bite to the cheese layers...."
INGREDIENTS
•
1 lb hot Italian sausage, removed from the casings
•
1/4 lb pancetta, finely minced
•
4-5 medium cloves garlic, finely chopped
•
1/2 cup onion, diced
•
8 ounces baby portobello mushrooms, chopped
•
1 container (26-ounce) diced tomatoes, with liquid
•
2 teaspoons balsamic vinegar
•
1 teaspoon dried oregano
•
Freshly ground black pepper to taste
•
1/4 cup freshly grated asiago cheese
•
1/4 cup freshly grated pecorino romano cheese
•
The Cheese Mixture
•
2 eggs
•
1 container (15-ounce) part-skim ricotta
•
1-1/4 cups finely shredded mozzarella cheese
•
1/4 cup freshly grated asiago cheese
•
1/4 cup freshly grated pecorino romano cheese
•
2 tablespoons fresh parsley, chopped
•
1/2 teaspoon salt
•
A few grinds of fresh black pepper
•
The Assembly
•
20 no-boil lasagna noodles
•
1 cup tomato sauce
•
1/2 cup finely shredded mozzarella
Comments & Reviews
Just A Pinch Sweepstakes