Lasagna

Name: Lasagna
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 lb of uncooked Italian sausage, casings removed, (I like a mix of hot sausage and sweet); 2 tbls olive oil; 1 cup of diced onion (about 1 large onion); 4 cloves garlic, minced; 1 cup diced celery (about 2 stalks); 2 28oz. cans of San Marzano tomatoes; 2 cups of ricotta cheese; 3 cups shredded mozzarella cheese (plus 2 cups for the topping); 2 eggs; 2 tablespoons chopped fresh flat leaf parsley; 1 tsp dried basil; 2 tsp dried oregano; Salt & pepper; 1 box of oven ready lasagna noodles or equivalent in fresh pasta sheets; Parmesan cheese

17 steps

Prep:45minCook:1h

Sunday’s are the perfect day for lasagna. It takes some time to pull all of the components together but nothing tastes quite as comforting and there are always leftovers. Plus you can prepare it ahead and stash it in the fridge until you decide it’s time to cook dinner. If you like to have something tucked in the freezer for hectic days making two pans and freezing one doesn’t take but an extra couple of minutes. A loaf of fresh bread as is, or turned into garlic bread is all you need to complete the meal. Of course we've included a recipe for a quick caesar salad. Lasagna never seems complete without something green on the side. Add a layer of spinach if you like to any of the variations. For a vegetarian version, replace sausage with sauteed mushrooms and zucchini.

Updated at: Thu, 17 Aug 2023 11:31:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories682 kcal (34%)

Total Fat36.4 g (52%)

Carbs54.9 g (21%)

Sugars9.5 g (11%)

Protein32.9 g (66%)

Sodium886.1 mg (44%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 lbitalian sausage

uncooked, casings removed, i like a mix of hot sausage and sweet

2 tblsolive oil

1 cuponion

1 cupcelery

2 x 28 ozcans of san marzano tomatoes

2 cupsricotta cheese

3 cupsshredded mozzarella cheese

plus 2 cups for the topping

2eggs

2 tablespoonsfresh flat leaf parsley

chopped

1 tspdried basil

2 tspdried oregano

salt

pepper

1 boxoven ready lasagna noodles

or equivalent in fresh pasta sheets

parmesan cheese

Instructions

Step 1

Preheat oven to 350F

Step 2

Heat olive oil in a large heavy bottom pot over medium heat

Step 3

Sauté onions for 3-4 minutes. Season with a pinch of salt and pepper.

Step 4

Add minced garlic and cook for another 1-2 minutes being careful not to brown.

Step 5

Add celery and cook for 3-4 minutes more.

Step 6

Remove cooked onion & celery mixture to a bowl and use the pot to brown the sausage (or veggie if using in place), breaking it up as it cooks.

Step 7

When browned add the celery and onions back into the pot. Add basil and oregano. Taste for seasoning and add salt and pepper if needed.

Step 8

Place San Marzano tomatoes into a blender along with half of the sausage mixture. Blend until tomatoes are pureed.

Step 9

Add tomatoes to the pot and simmer for 15 minutes to thicken. Check for seasoning and adjust if needed.

Step 10

While the sauce simmers, make the cheese layer filling.

Step 11

Mix ricotta cheese, 3 cups of mozzarella, parsley and a pinch of salt and pepper. Taste for seasoning. Add 2 eggs and mix well.

Step 12

Ladle an even layer of sauce into the bottom of a 9”x13” lasagna pan. Cover with noodles, a layer of cheese and a layer of sauce. Take your time and cover the surface of the dish evenly.

Step 13

Repeat with a layer of noodles, a layer of cheese, sauce and noodles.

Step 14

Finish with a final layer of sauce.

Step 15

Cover with foil and bake for 50 minutes.

Step 16

Remove foil, sprinkle mozzarella cheese on top and return to the oven for 15 minutes.

Step 17

Remove from the oven. Add shaved parmesan and allow the lasagna to rest for 15 minutes before cutting to serve.

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