Italian Sausage Lasagna
Source of Recipe
Fred Wix - KUTV
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Italian Sausage Lasagna
Presented by Fred Wix
KUTV, Salt Lake City, Utah
Mar 14, 2003 12:01 pm US/Mountain
1 lb. hot Italian sausage links, cut into 1/2 inch slices
2 T. light vegetable (canola) oil
1 med. onion, chopped
3-4 cloves of garlic, pressed or minced
1 jar (48 oz.) tomato sauce (your favorite brand and flavor)
1 lb. box lasagna noodles
2 lbs. ricotta cheese
2 1/2 C. mozzarella cheese, shredded
1/4 C. fresh Parmesan cheese, shredded
2-3 T. dried basil leaves
2 exlg. eggs, beaten
1 lb. fresh spinach, stems removed, washed in cold water and well drained
In a medium-size skillet or fry pan, add the sliced sausage and cook slowly
over a medium heat. When browned well, remove from the pan, drain off and
discard the extruded grease. Set the sausage aside. In the same pan, add the
oil and heat over a medium-high heat. Add the onion and garlic, saute the
mixture until the onion is limp, then add to the sausage, along with the
tomato sauce, mixing well and heating through. During this cooking period,
prepare the lasagna noodles following the directions, then drain well. In a
medium-size mixing bowl, combine the ricotta, 2 cups of mozzarella,
Parmesan, basil and eggs. Mix well and set aside. Spread a small amount of
the lasagna sauce over the bottom of a sprayed 9 X 13 inch shallow baking
dish or pan, then top with a layer of drained noodles. Cover with a layer of
the cheese mixture, then a layer of the sausage/sauce mixture, followed by a
layer of the spinach leaves. Repeat the layers ending with the sauce mixture
over the top and finished off with the remaining 1/2 cup of mozzarella
cheese. Place in a preheated 350º oven and bake, covered, for 45-50 minutes,
then remove the cover and continue to bake until bubbly and lightly browned
over the top, about 15 minutes. Let set at room temperature, loosely
covered, for 15 minutes before serving.
Serves 6-8.
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