Sausage Lasagna Recipe
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Category: |
Category: |
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Sauce |
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Ingredients: |
Ingredients: 1 (1 lb) fennel bulb, stalks discarded, bulb halved, cored, and chopped coarse
1 onion, chopped coarse
3 T chopped fresh sage
4 garlic cloves, peeled
1 T fennel seeds
1/2 tsp red pepper flakes
1 T extra virgin olive oil
2 lbs Italian sausage
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
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Directions: |
Directions:1. Combine fennel, onion, sage, garlic, fennel seeds, and pepper flakes in food processor and pulse until finely chopped, about 10 pulses; set aside.
2. Heat oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook, breaking up meat with potato masher, until sausage begins to sizzle in its own fat, about 15 minutes.
2. Reduce heat to medium and add fennel mixture. Cook until vegetables are softened and fragrant, about 4 minutes. Add crushed tomatoes ºand tomato sauce and bring to simmer. Reduce heat to medium-low and cook for minutes to allow flavors to blend. Set aside off heat. Reserve 2 cups sauce for topping.
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Lasagna |
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Ingredients: |
Ingredients: 17 curly edged lasagna noodles
table salt for cooking pasta
vegetable oil spray
1 lb whole milk mozzarella cheese (shredded 4 cups)
8 oz provolone cheese
4 oz Pecorino Romano cheese, ground fine in food processor (1 3/4 c)
1 1/2 tsp dried oregano
1 lb ( 2 cups) whole milk cottage cheese
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Directions: |
Directions:3. Bring 4 quarts water to boil in a large pot. Add noodles and 1 T salt and cook just shy of al dente, about 7 minutes. Drain noodles and transfer to rimmed baking sheet. Spray noodles lightly with oil spray; toss gently to coat ( to prevent them from sticking to each other.) Cut 2 noodles in half crosswise.
4. Adjust oven rack to middle position and heat oven to 375. Spray 13 x 9 baking dish with oil spray. Combine mozzarella, Provolone, Pecorino, and oregano in bowl. Reserve 2 cups for topping.
5. Lay noodles lengthwise in prepared dish with ends touching short side of dish, leaving gap at far end. Lay 1/2 noodle crosswise to fill gap. Spread 1 1/2 c meat sauce over noodles; dollop 1/2 c cottage cheese over sauce. Use back of spoon to spread cottage cheese evenly over sauce. Sprinkle with 1 c mozzarella mixture.
6. Repeat layering of noodles, meat sauce, cottage cheese, and mozzarella mixture 3 more times, switching position of half noodle to opposite end of dish each time.
7. Lay remaining 3 noodles over top. (There is no half noodle for top layer). Spread reserved 2 cups sauce over noodles, then sprinkle with reserved 2 cups mozzarella mixture.
8. Spray sheet of aluminum foil with oil spray and cover lasagna. Set lasagna on foil lined rimmed baking sheet. Bake for 30 minutes. Discard foil covering lasagna and continue to bake until top layer of lasagna is spotty brown and lasagna is hot throughout, about 30 minutes longer.
Let lasagna cool for 4 minutes. Slice and serve. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:3 1/2 hours |
Personal
Notes: |
Personal
Notes: To make ahead:
At end of step 7, cover lasagna dish with greased aluminum foil and refrigerate up to 2 hours.
To serve:
Bake lasagna as directed in step 8, increasing baking time to 55 minutes.
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