Recipe – Sausage Lasagna

April 27, 2010

I’m not sure how posting this recipe escaped my attention – we’ve made this three or four times this past winter and it’s always a hit….and great for leftovers!! The best part of this dish is you can do all the dishes while the lasagna cooks πŸ™‚

The recipe is from Food & Wine!
1/2 lb. lasagna noodles
3 T. E.V.O.O.
1/2 lb. sweet Italian sausage, casings removed (we usually use 2 hot and 2 sweet for flavor)
1 c. water
4 large garlic cloves, thickly sliced
1 28 oz. can crushed tomatoes
Freshly grated parmesan
1/2 lb. mozzarella (fresh) cut into 8 pieces
6 oz. Italian Fontina, cut into 8 pieces (we use Romano if they don’t have Fontina)
2 T. unsalted butter, softened
1/4 c. thinly sliced basil
Preheat the oven to 425.
Cook lasagna noodles for 5 minutes and then cool in a cold water bath for 2 minutes. Pat dry and toss with olive oil.
Squeeze sausage meat from casings and brown in a skillet w/ olive oil for 3-5 minutes (or until brown). Add water, cover, and simmer until just cooked through – 4-6 minutes. Reserve sausage in bowl and DO NOT discard water it was cooked in.
Wipe out skillet and then saute garlic for 3 minutes until golden. Add the tomatoes and juices and cook over moderate heat for 10 minutes- stirring occasionally. Add the sausage and it’s poaching liquid and simmer for 4 minutes. Transfer sausage to a plate.
Simmer the sausage over moderate heat until thickened, about 12 minutes. Coarsely break up any larger sausage bits and season with S&P
In a well buttered 9×13 pan arrange 3 noodles on bottom. Coat with sauce and three cheeses and repeat until all the noodles are gone. Sprinkle additional cheese or sauce on top so no noodles are showing (they will burn)….brush the softened butter on any bare pasta or curly edges.
Bake the lasagna on the top rack of the oven for 20 minutes or until the sauce starts to bubble. Raise the oven temperature to 450 and bake 7 minutes longer until the top is richly browned. Let the lasagna rest for 10 minutes, then scatter the sliced basil on top.
– As I mentioned above some stores don’t sell Fontina so I substitute Romano.
– We’ve found that there isn’t really enough sauce for our taste so we just add some store bought jarred tomato sauce to supplement as we’re assembling the lasagna
– Last night I also added some oregano as the tomato sauce was cooking for flavor
– Last night I forgot to reserve the poaching liquid and never added the sausage back into the tomato sauce as it was cooking….no great loss – it turned out great!
Enjoy πŸ™‚
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