Ingredients: |
Ingredients: If pretty yellow bell peppers are not available, substitute an additional red
and green bell pepper. Make your own favorite tomato sauce or choose a
good quality prepared all-tomato or tomato-and-meat sauce.
2 cups Tomato Sauce,
Bolognese Style.
1 pound sweet Italian
sausage, removed from
casings and crumbled
8 ounces hot Italian sausage,
removed from casings
and crumbled
1 large onion, halved
engthwise, and cut into
thin vertical slices
2 red bell peppers, cut into 1/2 in. strips
2 green bell peppers, cut into 1/2 in. strip
2 yellow bell peppers, cut into 1/2in. strips
3 garlic cloves, cut into thin
slices
1/4 cup chopped Italian flat-leaf
parsley
1/2 teaspoon salt
1/8 teaspoon coarsely ground
black pepper
12 lasagne noodles
1 pound mozzarella cheese,
shredded (4 cups)
3 tablespoons grated
Parmesan cheese
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Directions: |
Directions:1. Make the Bolognese.
2. Crumble the sausage into a large skillet; cook, covered, over low heat
until cooked through, stirring occasionally. Uncover; drain off fat. Over
high heat, saute meat, stirring, until lightly browned, about 3 minutes. Add
the onion, peppers, and garlic; cook, covered, over low heat, stirring occasionally, until vegetables are very tender and beginning to brown, about 20
minutes. Stir in parsley and season with salt and pepper. Set aside.
3. Cook lasagne noodles in plenty of boiling salted water until al dente, or
firm to the bite, about 12 minutes; drain. Let stand in a large bowl of cool
water until ready to use.
4. Heat oven to 350°F. Select a 9 x 13-inch shallow baking dish. Spoon about
1/2 cup of the tomato sauce on the bottom of the dish. Lift the noodles from the water individually and blot dry with paper toweling. Arrange a single
layer of four slightly overlapping noodles. Top with half the sausage mixture, sprinkle with 1 cup of the mozzarella and 1 tablespoon of the Parme-
san.
5. Cover the sausage mixture with a single layer of 4 more slightly overlap-
ping lasagne noodfes. Top with the remaining sausage mixture, 1 cup of
mozzarella, and 1 tablespoon of the Parmesan.
6. Top with the 4 remaining noodles in a single slightly overlapping layer.
Top with the remaining 11/2 cups tomato sauce, 2 cups mozzarella cheese,
and 1 tablespoon Parmesan cheese.
7. Bake until top is browned and bubbly, about 50 minutes. Let stand at
least 15 minutes before serving.
© |
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