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| Amy's Lasagna |
Is this a pain in the butt to make? Yes. Is it worth it? Absolutely! Make sure and use the fresh herbs and mozzarella cheese, makes all the difference in the world.
Recipe by: Amy Bradt Yield: 12 servings
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 pounds sweet Italian sausage
1 (28-ounce) can crushed Italian tomatoes
1 (6-ounce) can tomato paste
1 (16-ounce) jar marinara sauce
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
12 lasagna noodles
1 pound whole milk ricotta cheese
1 1/2 cups freshly grated Parmesan cheese, divided
1 extra large egg, beaten
1/4 cup chopped fresh parsley
2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
1 pound whole milk mozzarella cheese, sliced
1 large onion, chopped
2 cloves garlic, minced
2 pounds sweet Italian sausage
1 (28-ounce) can crushed Italian tomatoes
1 (6-ounce) can tomato paste
1 (16-ounce) jar marinara sauce
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
12 lasagna noodles
1 pound whole milk ricotta cheese
1 1/2 cups freshly grated Parmesan cheese, divided
1 extra large egg, beaten
1/4 cup chopped fresh parsley
2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
1 pound whole milk mozzarella cheese, sliced
Directions
Preheat the oven to 350° and position the oven rack in the middle.
To make the meat sauce, 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. Then add the sausage and cook over medium-low heat, for 10 to 15 minutes, or until fully cooked and no longer pink. Remove as much grease as possible from bottom of pan. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, and basil. Simmer uncovered over medium-low heat for 20 minutes.
Soak lasagna noodles in hot tap water. While the sauce is simmering, make the cheese filling In a large bow. Combine the ricotta, 1 cup of Parmesan, ricotta cheese, egg, chopped parsley, salt and pepper. Set aside.
Ladle one third of the meat sauce into a 9x13 casserole or baking pan. Spread the sauce over the bottom of the dish. Place three lasagna noodles over sauce, then add a layer of the cheese mixture, a third of the sliced mozzarella, then a layer of sauce. Repeat for two more layers, ending with a layer of sauce.
Bake uncovered for 35 minutes, or until the sauce is bubbling. Sprinkle with remaining 1/2 cup Parmesan cheese, return to oven and bake for another 10 minutes, or until cheese is slightly melted. Let sit for 15 minutes before serving.
To make the meat sauce, 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. Then add the sausage and cook over medium-low heat, for 10 to 15 minutes, or until fully cooked and no longer pink. Remove as much grease as possible from bottom of pan. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, and basil. Simmer uncovered over medium-low heat for 20 minutes.
Soak lasagna noodles in hot tap water. While the sauce is simmering, make the cheese filling In a large bow. Combine the ricotta, 1 cup of Parmesan, ricotta cheese, egg, chopped parsley, salt and pepper. Set aside.
Ladle one third of the meat sauce into a 9x13 casserole or baking pan. Spread the sauce over the bottom of the dish. Place three lasagna noodles over sauce, then add a layer of the cheese mixture, a third of the sliced mozzarella, then a layer of sauce. Repeat for two more layers, ending with a layer of sauce.
Bake uncovered for 35 minutes, or until the sauce is bubbling. Sprinkle with remaining 1/2 cup Parmesan cheese, return to oven and bake for another 10 minutes, or until cheese is slightly melted. Let sit for 15 minutes before serving.
Notes
Adapted from Joy Behnar's on The View
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