A friend of mine from Oregon reminded me that I really have not ever posted my italian sausage lasagne recipe on here. The trick to my lasagne is using italian sausage and not beef. I buy one mild italian sausage and one hot italian sausage and mix them together.
One package gluten free lasagna noodles (or your own homemade gluten free pasta recipe here)
2 cups whole milk ricotta
1 egg
1 TBSP Italian seasoning
2 TBSP fresh chopped basil
1 tsp salt
1 tsp pepper
1 cup shredded parmesan cheese
1 medium size sweet onion chopped
4 garlic cloves
2 jars bertolli olive oil and garlic marinara (or you can make your own)
1 lb mozzarella Shredded.
Boil the noodles al dente according to package directions. Or follow the pasta recipe given here. Instantly rinse the noodles with cold water and drain to prevent them from cooking more.
Now you need to season the ricotta. Do this by mixing the egg, parmesan, salt, pepper, italian seasoning, fresh basil and ricotta up in a bowl. Mix good.
Cook up the sausage with onion and garlic.
Drain and then add marinara.
In a large lasagne pan put a 1/4 cup of the marinara in the bottom of the pan and spread.
This will keep the noodles from sticking to the bottom. Now layer the bottom of the pan generously with overlapping noodles until the whole pan is covered. now put half the ricotta mixture on the noodles and spread. Spread a layer of the meat sauce
and top with half the mozzerella. Repeat.
Cover with foil and cook at 375 for 45 minutes then remove the foil and cook for another 20 minutes
Im posting gluten-free lasagna tonight too.
ReplyDeleteYours looks divine!
LL
Sausage in Lasagna is such a good idea - it always gives it so much more flavor - even if you don't do gluten-free!
ReplyDeleteI agree @Erin! and @Lori, I am going to bookmark your gluten-free lasagne once posted. One can never have enough recipes!
ReplyDelete