LASAGNA WITH ITALIAN SAUSAGE

Fussy but fabulous. This is by far my best recipe for Lasagna.  Can be assembled the day before.  Serves 10 to 12
1 lb Lasagna noodles 500 g
1-1/2 lbs Medium or Hot Italian sausages, approx. 9 links 675 g
1/2 cup Water 125 mL
1-1/2 lb Grated Mozzarella cheese 675 g
1/2 cup Grated Parmesan cheese 125 mL

MEAT SAUCE
1 tbsp Olive Oil 15 mL
1 cup Finely chopped onion 250 mL
4 Large garlic clove, minced or finely chopped 4
1 lb Lean Ground beef 500 g
2-28 oz cans Crushed or Chopped Tomatoes 2-396  mL cans
13 oz can Tomato paste 396  mL
1 tsp Salt 5 mL
1/4 tsp Pepper 1 mL
1 tbspSugar 15 mL
2 tspDried Oregano 10 mL
1 tspDried Basil 5 mL
1 cup Fresh parsley, finely chopped 250 mL

RICOTTA CHEESE MIXTURE
1 lb tub Ricotta cheese 454 g
1 Egg 1
Prick the sausages all over with a fork. Put in a frying pan with water. Cover, bring to a boil and cook for 10 minutes.  Uncover, prick again and cook until the water evaporates, turning the sausages to brown.  Set aside.

Meat Filling
In a large pot,   heat oil,  add onion and garlic cook until soft, stirring to avoid burning garlic. Add ground beef;  stir to break up meat and cook until meat in no longer pink. Add remaining ingredients and stir well.  Add the  sausages  Simmer about 45 minutes. 

Remove the sausages from the sauce and slice into thin rounds .

Ricotta Cheese Mixture
In a bowl, slightly beat egg, add ricotta cheese, season with salt and pepper.

Cook the lasagna in boiling salted water until barely tender. Rinse in cold water. Toss with a bit of olive oil to keep from sticking.

Preheat the oven to 375°F [190°C]

Assemble
This recipe makes a lot. I use a large square roasting pan but you could use a 9x13x2 inch  [23x31x5 cm] along with another smaller one, spread a thin layer of sauce. Layer in this order,  noodles slightly overlapping,  all of the ricotta cheese mixture,  another layer of noodles,   half the mozzarella cheese, sliced sausages, remainder of meat sauce.  Top with rest of mozzarella and sprinkle with Parmesan. 

Bake
Cover tightly with foil and bake for 45 minutes.  Uncover and cook for 15 minutes longer or until top is golden and lasagna bubbling.  Remove from oven and let it sit for 15 minutes before cutting.

 


Select a category & press Go
[Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
 [About Me] [My Webrings] [Christmas Treats] [My awards] [Banner Exchange]