This is a robust lasagna, with assertive flavors. The cheese involved are ricotta, Romano, and Parmesan, and the meat is sausage, which means seasonings that bounce around in your mouth. Like most lasagnas, it’s even better the next day so if you can plan to make it ahead you’ll be rewarded with fuller flavors and a dinner that just needs to be warmed in the oven.
- 3 teaspoons olive oil, divided
- 1 pound fresh sweet sausage, either pork or turkey, squeezed from the casing
- 3/4 cup chopped onion
- 1 teaspoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoons dried basil
- Salt and freshly ground pepper to taste
- 2 28-ounce cans crushed tomatoes
- Coarse salt and freshly ground pepper, to taste
- 2 eggs
- 2 cups ricotta cheese
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/2 cup freshly grated Romano cheese, divided
- 6 ready-to-bake (oven-ready) lasagna noodles
- Preheat the oven to 350°F. In a large sauce pot, heat the 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook, stirring frequently, breaking up the meat so that it’s crumbly and browned throughout, about 4 to 6 minutes. Turn it into a strainer and let it the fat drain off
- Add the remaining 2 teaspoons of oil to the same pot over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, oregano and basil and cook, stirring for 2 more minutes, until you can smell the garlic and herbs. Add the canned tomatoes and stir to combine everything. Bring to a simmer over medium high heat, stirring occasionally. Add the cooked sausage, lower the heat to medium low and simmer, stirring occasionally for 20 minutes. Taste, and season gently with the salt and pepper. Remove from the heat and let cool to room temperature.
- Meanwhile, in a medium sized bowl, lightly beat the eggs, then stir in the ricotta, 1/4 cup of the Parmesan and 1/4 cup of the Romano cheese. Season with salt and pepper.
- Spread each of the 6 lasagna noodles with the ricotta mixture. Spoon a little of the sauce into the bottom of a 9 x 9-inch baking pan, and lay two of the noodles on the bottom. Spoon over 1/3 of the remaining sauce evenly over the boodles, and sprinkle over 1/3 each of the remaining grated cheeses. Repeat the layers two more times, using up all of the sauce and all of the cheese. Bake for 50 minutes, until the top is golden brown. If you are planning to serve it right away, allow it to sit for at least 10 minutes so that the lasagna slices neatly. Otherwise, let cool slightly, cover with foil, and reheat in a 350°F. oven for 30 minutes, covered with foil, right before serving.
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