Lasagna

Name: Lasagna
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 6 to 7 basil leaves, cut into chiffonade; 454 grams bulk Italian sausage; 340 grams package cremini mushrooms, stems removed, caps sliced; 2 eggs; 4 cloves garlic, smashed, divided; 4 large cloves garlic, smashed and chopped; 8 servings Kosher salt; 454 grams 1/2 boxes lasagna noodles; 454 grams grated mozzarella; 59 milliliters extra-virgin olive oil; 8 servings Olive oil; 2 larges Spanish onions, cut into 1/4-inch dice; 113 grams pancetta, diced; 473 milliliters grated Parmigiano-Reggiano, divided; 3 kgs Italian plum San Marzano tomatoes; 8 servings Crushed red pepper flakes; 473 milliliters ricotta; 1 zucchini, cut in 1/2 lengthwise and cut on the bias

You can never have too many Mediterranean recipes, so give Lasagnan a try. For $5.43 per serving, you get a main course that serves 8. One portion of this dish contains about 53g of protein, 72g of fat, and a total of 1122 calories. If you have ricotta, bulk sausage, zucchini, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Pot

Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

Ingredients you will need

Pasta

Water

Coat a large saute pan with olive oil and bring to medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sausage and cook until brown and crumbly.

Ingredients you will need

Sausage

Remove from pan and reserve on paper towels.

Equipment you will use

Paper Towels

Frying Pan

Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes.

Ingredients you will need

Red Pepper Flakes

Mushrooms

Olive Oil

Clove

Garlic

Salt

Equipment you will use

Frying Pan

Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

Ingredients you will need

Zucchini

Garlic

Equipment you will use

Frying Pan

In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil.

Ingredients you will need

Parmigiano Reggiano

Ricotta Cheese

Basil

Egg

Equipment you will use

Bowl

Mix to combine well and season with salt.

Ingredients you will need

Salt

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce.

Ingredients you will need

Lasagne Noodles

Sauce

Equipment you will use

Baking Pan

Spread 1/3 of the ricotta mixture over the pasta.

Ingredients you will need

Ricotta Cheese

Spread

Pasta

Place a layer of pasta going in the other direction as the first layer (this will give a little more stability).

Ingredients you will need

Pasta

Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini.

Ingredients you will need

Mushrooms

Zucchini

Sausage

Sauce

Pasta

Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Pasta

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking.

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Let cool for 20 minutes before slicing.

Note: For optimal slicing, make and bake the lasagna the day before.

Equipment you will use

Oven

Heat it up again before slicing.

Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Pot

Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color.

Ingredients you will need

Olive Oil

Onion

Salt

Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Ingredients you will need

Garlic

Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff!

Ingredients you will need

Tomato

Seeds

Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Ingredients you will need

Tomato

Sauce

Water

Salt

Equipment you will use

Pot

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.

Ingredients you will need

Tomato Sauce