Let the lasagna-palooza continue…….
I’m making up for my slack-off here. Two recipes in one day. Call the blog police.
RECIPE: Old World Italian Sausage Lasagna
1 tablespoon olive oil
1/2 green pepper, chopped
1’/2 onion, chopped
1 teaspoon garlic, minced
3/4 lb. sweet Italian sausage links, casings removed
3/4 lb. ground pork
28 ounces crushed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons Italian seasoning
15 ounces ricotta
1 egg, beaten
4 tablespoons parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
12 Barilla oven-ready (no boil) lasagna noodles (flat, rectangled noodles, no ridges)
2 cups mozzarella cheese, shredded
1. Heat oil in a large skillet over medium-high heat. Add green peppers, onions, and garlic. Cook 5 minutes. Add sausage and pork and cook until done. Add the crushed tomatoes, balsamic vinegar, sugar, and italian seasoning to skillet. Reduce heat to medium and cook for approximately 10 minutes.
2. In a small bowl, mix together the ricotta, egg, 2 T parmesan, pepper, and italian seasoning.
3. To layer: Place 1 cup sauce in bottom of 9×13 pan. Top with 3 noodles, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup of sauce. Top with 3 more noodles. Top with 1 cup sauce and 3 more noodles. Top with remaining ricotta, 1 cup sauce, and final 3 noodles. Top with remaining sauce, 1 cup mozzarella, and sprinkle with 2 T parmesan cheese.
4. Bake covered at 350 degrees for 40 minutes. Remove cover and bake an additional 10 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Next up: Southwest Chicken Lasagna……………….