Free-Form Lasagna

Name: Free-Form Lasagna
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams crushed tomatoes; 2 Tbsps finely chopped fresh basil; 227 grams sweet or hot Italian sausage, removed from casing; 12 lasagna noodles, each broken in half; 1 teaspoons dried oregano; 237 milliliters grated Parmesan; 473 milliliters ricotta (not nonfat); 6 servings Salt

You can never have too many Mediterranean recipes, so give Free-Form Lasagnan a try. This recipe serves 6. This main course has 589 calories, 30g of protein, and 28g of fat per serving. Head to the store and pick up oregano, salt, sausage, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Bring a large pot of salted water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Cook sausage in a skillet over medium-high heat, breaking up large pieces, until it loses its pink color, about 5 minutes. Stir in tomatoes, oregano and 1/2 tsp. salt, reduce heat to medium-low and simmer until thick, stirring occasionally, about 20 minutes.

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Tomato

Oregano

Sausage

Salt

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Frying Pan

Combine ricotta, Parmesan and basil in a medium microwave-safe bowl.

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Parmesan

Ricotta Cheese

Basil

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Microwave

Bowl

Add noodles to boiling water; cook until just tender, 10 minutes or as package label directs. Just before noodles are done, microwave ricotta mixture on high for 30 seconds, stirring once.

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Pasta

Ricotta Cheese

Water

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Microwave

Drain noodles well.

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Pasta

Spread 1 1/2 Tbsp. sauce on each of 4 dinner plates.

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Sauce

Place a noodle on top and spread with 1 1/2 Tbsp. cheese mixture. Top with 1 1/2 Tbsp. sauce. Repeat with noodles, cheese mixture and sauce, ending with a layer of sauce.

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Pasta

Cheese

Sauce

Sprinkle Parmesan on top.

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Parmesan

Serve, passing additional Parmesan.

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Parmesan

Equipment

Ingredients

Servings:

794grams

crushed tomatoes 2Tbsps

finely chopped fresh basil 227grams

sweet or hot Italian sausage, removed from casing 12

lasagna noodles, each broken in half 1teaspoons

dried oregano 237milliliters

grated Parmesan 473milliliters

ricotta (not nonfat)6servings

Salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon