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Friday, June 22

Lasagna

Olive oil
1 tablespoon
Sausage, mild Italian
1 pound
Beef chuck, ground
¾ pound
Onion, yellow, chopped
1 cup
Garlic, crushed, chopped
4 cloves
Tomatoes, crushed
28 ounces
Tomato paste
12 ounces
Tomato sauce
15 ounces
Wine, red
½ cup
Sugar, white
2 tablespoons
Basil, dried
1 ½ teaspoons
Fennel seeds
½ teaspoon
Italian seasoning
1 teaspoon
Salt
1 tablespoon +
½ teaspoon
Pepper, freshly ground
½ teaspoon
Arugula, chopped
½ cup
Lasagna noodles,
whole wheat, 7x3-inch size
18
Ricotta cheese
30 ounces
Egg
2
Butter
2 tablespoons
Mushrooms, button, cleaned, stems trimmed, sliced
¾ pound
Mozzarella cheese, grated
¾ pound
Parmesan cheese, grated
1 cup

Saucy
  1. In a Dutch oven over medium heat, heat the oil.
  2. Add the sausage and beef, and using a wooden spoon break up and combine the meats.
  3. Add the onion and garlic, and continue to cook until the meat is well browned.
  4. Stir in the tomatoes and wine.
  5. Season with sugar, basil, fennel, Italian seasonings, 1 tablespoon of salt, pepper, and ¼ cup arugula.
  6. Simmer, covered, for about 1 ½ hours, stirring occasionally.
Layers
  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a boil, and then lightly salt.
  3. Add the noodles, and cook according to package directions (about 4 minutes).
  4. Drain the noodles, rinse with cold water, and set aside.
  5. In a large bowl, combine ricotta cheese with the egg, remaining arugula, and ½ teaspoon salt; set aside.
  6. In a large saucepan, melt the butter over medium heat.
  7. Add the mushrooms, and cook until browned, about 6 to 7 minutes; set aside.
Assembly
  1. Lightly spray a 8x12x2½-inch baking dish with olive oil.
  2. Layer the dish with six noodles.
  3. Spread 1 1/2 cups of sauce on the noodles.
  4. Spread 1/3 of the ricotta mixture on the sauce.
  5. Sprinkle 1/3 of the mozzarella on the sauce.
  6. Sprinkle with pepper.
  7. Spoon over 1/2 of the mushrooms.
  8. Layer with six more noodles.
  9. Spread on the last of the meat sauce.
  10. Spread another third of the ricotta mixture.
  11. Sprinkle with another third of the mozzarella.
  12. Sprinkle with pepper.
  13. Layer with the last of the noodles.
  14. Spread on the last of the ricotta mixture.
  15. Spoon over the last of the mushrooms.
  16. Sprinkle on the last of the mozzarella.
  17. Sprinkle on the Parmesan.
  18. Sprinkle with pepper.
  19. Cover with foil, and bake for 25 minutes.
  20. Remove foil, and bake another 25 minutes.

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