Wednesday, June 1, 2011

Italian Sausage Lasagne

I have to do dinner really early tonight. My daughter made a commercial for my dog clothes company a while back. It won an award for best production at her school. You can view the commercial here. So I am attending her award banquet tonight. I am making "linner" my version of lunch and dinner combined because we won't be here for dinner. The award banquet is being catered, but my daughter won't be able to eat a darn thing there. So I am cooking for her early. I do this for her because I love her. Yet, she always ends up pissed off at me for one reason or another. I am told one day this will wear off. I look forward to that day.

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


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