Sausage Lasagna
This lasagna is a delicious harmony of sweet Italian sausage, creamy ricotta cheese, and a rich tomato-basil sauce layered between tender no-cook lasagna noodles. With gooey layers of mozzarella and Parmigiano-Reggiano cheeses, this classic comfort food is a crowd-pleaser that's perfect for any gathering.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 1/2 lb. sweet Italian sausage, casings removed and meat crumbled
- 2 cups fresh ricotta cheese, about 1 lb.
- 1/4 cup milk
- 1/8 tsp. freshly grated nutmeg
- 2 1/2 cups tomato-basil sauce, homemade (see related recipe at left) or purchased
- 1 lb. no-cook lasagna noodles
- 1/2 lb. mozzarella cheese, shredded
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Cook the sausage</b>
- In a fry pan over medium heat, warm the oil. Add the sausage and saut&#233;, stirring occasionally, until browned, about 10 minutes. Transfer the sausage to a plate and set aside.
- <b>Assemble the lasagna</b>
- Preheat an oven to 400&#176;F.
- In a bowl, stir together the ricotta, milk and nutmeg.
- On the bottom of a 10-by-12-by-2-inch baking dish, spread about 1/4 cup of the tomato-basil sauce. Cover with a single layer of lasagna noodles without overlapping them. Spread the noodles with one-third of the remaining sauce, followed by half of the ricotta mixture and one-third of the sausage. Add another layer of noodles and top with one-third of the sauce, the remaining ricotta mixture and one-third of the sausage. Top with another layer of noodles and the remaining sauce and sausage and then cover with an even layer of mozzarella and Parmigiano-Reggiano.
- <b>Bake the lasagna</b>
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the noodles are tender and the cheese is golden and bubbly, about 10 minutes longer. Remove from the oven and let stand for 10 minutes. Cut into squares and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 6.
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