| Lasagna | |
|
Sauce 3 T olive oil 1 onion, chopped 3 T minced garlic 2 cans italian tomoatoes 2 C chopped tomatoes 1/4 C red wine 1 T tomato paste 2 t oregano 2 t dried parsley 1 t dried basil 1 t red chile flakes 2 t salt 1 t ground pepper 3 hot italian turkey sausages 3 sweet italian turkey sausages |
Lasagna 8 lasagna noodles 8 oz skim ricotta 1/2 C grated parmesan 1/2 C grated romano 1/2 C chopped italian parsley 2 T ground pepper 1 t ground nutmeg 1 lb mozzarella, grated |
|
Sauce Drain canned tomatoes, reserve 1 cup of juice. Crush canned tomatoes with a spoon or by hand. To onions, add canned and fresh tomatoes, juice, wine, tomato paste, salt, pepper, basil, parsley, chile flakes and orgeano. Bring to boil. Lower heat and simmer for 45 minutes. Taste and adjust salt. Cut open turkey sausage casings and brown meat in a non-stick pan. Add meat to sauce and simmer for 5-10 minutes. Allow to cool. Lasagna Mix together ricotta, parmesan, romano, parsley, pepper and nutmeg. Assemble lasagna: Spread 2/5 of sauce on bottom of 9X13 inch pan. Cover with 4 noodles. On top of noodles, spread 1/2 of ricotta mixture. Sprinkle on 2/5 of mozzarella cheese. Cover mozzarella with 2/5 of sauce. Cover sauce with other 4 noodles. Spread on other 1/2 of ricotta cheese mixture. Sprinkle on 2/5 of mozzarella. Spread on last 1/5 of sauce. Cover with remaining 1/5 of mozzarella. Cover pan lightly with foil. Put in 350 F oven. Bake for 25 minutes. Remove foil and bake for 20 more minutes, or until cheese in center of pan is melted and bubbling. Remove from oven and allow to cool for about 10 minutes before serving. Serves 12. |
|