RCI-ND.002.0113.001
Ricotta Lasagne
Ricotta Lasagne is a baked pasta dish.
Prep40 min
Cook90 min
Total130 min
Servings4
Difficultyadvanced
Ingredients
- sweet Italian sausage1 lb
- 1/2 lb
- onion1/2 unitchopped fine
- garlic2 clovescrushed
- 3 1/2 tablespoons
- 1 tablespoon
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 cup
- canned whole tomatoes4 cupsundrained, halved, seeds removed
- 12 oz
- 1/2 cup
- 1/2 tablespoon
- 2 cups
- 1 unit
- package lasagna16 oz
- package of mozzarella cheese16 ozthinly sliced (a wire cutter is nice for semi-soft cheeses like this)
- about 3 Tbsp. grated Parmesan cheese1 unit
Method
1
Remove sausage casings, and break sausage into small bits.
3 minutes
2
Sauté sausage and ground beef in 5-quart saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
12 minutes
3
Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
2 minutes
4
Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1 1/2 hours.
90 minutes
5
Preheat oven to 275 degrees F.
1 minutes
6
Cook and drain pasta.
15 minutes
7
In a medium bowl mix ricotta, egg, 1/2 teaspoon salt and remaining parsley.
3 minutes
8
Assemble your lasagna in a 13" x 9" x 2" roasting pan (listed bottom to top):
1 minutes
9
*bottom layer of sauce (approx. 1 1/2 cups)
1 minutes
10
*layer of pasta (overlapping slightly)
2 minutes
11
*layer of 1/2 the ricotta mixture
2 minutes
12
*layer of 1/3 of the mozzarella
1 minutes
13
*sauce layer (again, about 1 1/2 cups)
1 minutes
14
*layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
1 minutes
15
*layer of pasta
2 minutes
16
*layer of remaining ricotta
2 minutes
17
*layer of 1/3 of the mozzarella
1 minutes
18
*layer of remaining sauce
1 minutes
19
*layer of sprinkled Parmesan
1 minutes
20
*layer of remaining mozzarella
1 minutes