Sausage Lasagna

Name: Sausage Lasagna
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 to 7 fresh basil leaves, thinly sliced; 454 grams bulk Italian sausage; 340 grams package cremini mushrooms, stemmed and sliced; 2 larges eggs; 4 large cloves garlic, smashed and chopped; 4 cloves garlic, smashed; 6 servings Kosher salt; 2 kilograms 1/2 1-pound boxes lasagna noodles; 946 milliliters pound grated mozzarella cheese (about; 59 milliliters extra-virgin olive oil; 2 larges Spanish onions, diced; 113 grams pancetta, diced; 473 milliliters grated parmigiano-reggiano cheese; 2 pinches red pepper flakes; 473 milliliters ricotta cheese; 3 kilograms whole San Marzano tomatoes; 1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally

You can never have too many main course recipes, so give Sausage Lasagnan a try. This recipe covers 71% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 115g of protein, 90g of fat, and a total of 2664 calories. Head to the store and pick up san marzano tomatoes, pancetta, cremini mushrooms, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Make the sauce: Coat a large saucepot with the olive oil and add the pancetta.

Ingredients you will need

Olive Oil

Pancetta

Sauce

Equipment you will use

Pot

Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Pot

Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; 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 scrape the pulp off the bottom of the food mill.

Ingredients you will need

Tomato

Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.

Ingredients you will need

Tomato

Water

Salt

Equipment you will use

Pot

Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Pot

Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.

Ingredients you will need

Water

Equipment you will use

Tongs

Bowl

Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sausage and cook, stirring, until brown and crumbly.

Ingredients you will need

Sausage

Remove from the pan and drain on paper towels.

Equipment you will use

Paper Towels

Frying Pan

Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Whole Garlic Cloves

Olive Oil

Equipment you will use

Frying Pan

Put the pan over medium-high heat. When the garlic is golden, remove it and discard.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes.

Ingredients you will need

Mushrooms

Salt

Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.

Ingredients you will need

Red Pepper Flakes

Whole Garlic Cloves

Olive Oil

Zucchini

Equipment you will use

Frying Pan

In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.

Ingredients you will need

Parmigiano Reggiano

Ricotta Cheese

Basil

Egg

Salt

Equipment you will use

Bowl

Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles.

Ingredients you will need

Lasagne Noodles

Sauce

Equipment you will use

Baking Pan

Oven

Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability).

Ingredients you will need

Ricotta Cheese

Spread

Pasta

Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Mushrooms

Zucchini

Sausage

Sauce

Pasta

Equipment you will use

Aluminum Foil

Place the lasagna on a baking sheet and bake in the oven until 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 20 minutes before slicing.

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

to 7 fresh basil leaves, thinly sliced 454grams

bulk Italian sausage 340grams

package cremini mushrooms, stemmed and sliced 2larges

eggs 4large cloves

garlic, smashed and chopped 4cloves

garlic, smashed 6servings

Kosher salt 2kilograms

1/2 1-pound boxes lasagna noodles 946milliliters

pound grated mozzarella cheese (about 59milliliters

extra-virgin olive oil 2larges

Spanish onions, diced 113grams

pancetta, diced 473milliliters

grated parmigiano-reggiano cheese 2pinches

red pepper flakes 473milliliters

ricotta cheese 3kilograms

whole San Marzano tomatoes 1

zucchini, halved lengthwise and cut 1/4 inch thick diagonally

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing 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. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.