And here it is — everything you need for this mouthwatering lasagna. Serve it by itself, with a vegetable or with a salad. It's a very versatile recipe!
Ingredients To Gather:
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- Two 28-ounce cans whole tomatoes
- 2 teaspoons dried oregano
For The Delicious Filling:
- Two 15-ounce containers part-skim ricotta cheese
- 1 1/2 cups packed basil leaves
- 1/2 cup grated Parmesan (about 2 ounces)
- 2 large egg yolks
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the assembly:
- 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
- Pinch kosher salt
- Vegetable-oil cooking spray
- 9 no-boil lasagna noodles (such as Barilla)
- 1 pound fresh mozzarella, grated (about 4 cups)
Directions To Follow:
Begin by preheating your oven to 375 degrees Fahrenheit and placing the baking dish in the upper third of the oven. To make the sauce, start by heating the oil over medium-high heat in a large pot. Then add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook for between 8 and 10 minutes, breaking the meat apart with a wooden spoon while you cook. Lower the heat to medium and add the garlic, red-pepper flakes, and tomato paste. Continue to cook, stirring frequently, for between 1 and 2 minutes. The sauce should be fragrant. Next, add the tomatoes and oregano and simmer for about 5 minutes. While cooking, use a wooden spoon to break the tomatoes into small pieces. Next, make the filling by combining the ingredients for the filling in a blender and mixing until they're almost smooth. Next, you'll make the lasagna. Start by squeezing the spinach until it's dry, and then place in a bowl and add a bit of salt. Take your baking dish and coat with cooking spray. Spoon 2 cups of the sauce into the bottom of the dish and then add three of the noodles, a third of the ricotta and a third of the spinach. Add 1 cup of grated mozzarella on top. Repeat this process twice more, but omit the mozarella when doing the third layer. Pour the remaining sauce on top and sprinkle the rest of the mozarella on top. Some of the sauce should still be visible. Place a rimmed baking sheet underneath the baking dish, and then spray foil with cooking spray and lay on top. Bake for 45 minutes. Take the foil cover off and bake for about 20 more minutes. The lasagna should be browned and bubbly.
Be sure to let the lasagna cool for at least 10 minutes before you serve it. This recipe requires 50 minutes of active time, but you can make some of the components in advance to save you time. The sauce, for example, will keep in the refrigerator for two days and the filling will keep in the refrigerator for one day.
Article Source: Epicurious
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Oh yea! I have a fondness for lasagna and this is a must try soon.
Yummy
Becca Joy
Kelsey Zimmerman
Yes
Linda Estes
Dana Bates Sparks
Yes