Lasagna with Sausage Ragu Redux

Name: Lasagna with Sausage Ragu Redux
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper, divided; 794 grams can whole tomatoes, including juices, finely chopped or crushed with your hands; 118 milliliters chopped carrot; 118 milliliters chopped celery; 118 milliliters dry white wine, such as Chardonnay; 1 large egg; 454 grams turkey Italian sausage, casings removed; 340 grams lasagna noodles; 591 milliliters low-fat (1%) cottage cheese; 237 milliliters low-fat (1%) milk; 0 teaspoons freshly grated nutmeg; 2 Tbsps About olive oil, divided; 118 milliliters chopped onion; 118 milliliters freshly grated parmesan cheese, divided; 1 teaspoon salt, divided; 237 milliliters tomato juice

Lasagna with Sausage Ragu Redux might be just the main course you are searching for. This recipe makes 6 servings with 579 calories, 38g of protein, and 17g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have onion, salt, wine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

In a large, heavy saucepan, heat 1 tbsp. oil over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion; saut until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes.

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Carrot

Celery

Onion

Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

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Sausage

Meat

Salt

Add milk and cook over medium heat, stirring, until completely evaporated, 10 to 12 minutes. (The mixture will appear quite curdled at this point.)

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Milk

Add wine and cook until reduced by half, about 3 minutes.

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Wine

Add tomatoes and juice, bring to a boil, lower heat, and gently simmer, uncovered. Cook rag until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp. salt.

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Tomato

Pepper

Juice

Salt

In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper, and the nutmeg until smooth.

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Cottage Cheese

Parmesan

Nutmeg

Pepper

Egg

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Food Processor

Preheat oven to 37

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Oven

Cook lasagna noodles according to package directions; don't overcook.

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Lasagne Noodles

Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9- by 13-in. baking dish and spread with about 1/2 cup rag.

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Pasta

Spread

Cooking Oil

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Kitchen Towels

Baking Pan

Add a single layer of noodles (for most brands this is 3 sheets per layer).

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Pasta

Spread with a third of ragu, then top with another layer of noodles, half the cheese mixture, and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of rag and sprinkle evenly with remaining parmesan.

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Parmesan

Pasta

Cheese

Sauce

Cover lasagna with oiled foil and bake until hot, 30 minutes.

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Oven

Aluminum Foil

Let stand 15 minutes before serving.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 794grams

can whole tomatoes, including juices, finely chopped or crushed with your hands 118milliliters

chopped carrot 118milliliters

chopped celery 118milliliters

dry white wine, such as Chardonnay 1large

egg 454grams

turkey Italian sausage, casings removed 340grams

lasagna noodles 591milliliters

low-fat (1%) cottage cheese 237milliliters

low-fat (1%) milk 0teaspoons

freshly grated nutmeg 2Tbsps

About olive oil, divided 118milliliters

chopped onion 118milliliters

freshly grated parmesan cheese, divided 1teaspoon

salt, divided 237milliliters

tomato juice

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. 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. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.