instructionsStart with the sauce because this takes the longest. Add olive oil to a large saucepan and saute garlic with red pepper flakes until fragrant. Add the diced onion and cook until translucent. Then add the green bell pepper and carrot and saute until soft. Next, add the mushrooms and saute gently for a couple minutes. Add in the sliced italian "sausage." I like to add the seasonings to the saute before the tomatoes but I'm not sure the order matters. Add the seasonings and the diced, crushed tomatoes, and tomato paste. Allow everything to simmer with the lid on for 2 to 2 and a half hours with occasional stirring. Add water if the sauce gets too thick. After simmering with the lid on, taste the sauce and add salt and pepper to taste. I used about 2 tsp of salt and 1 tsp of pepper. Adjust any of the seasonings as you see fit.
In the last 30 minutes of simmering time, prepare the noodles and the white sauce. Prepare the noodles according to the package instructions. Some require boiling and some require soaking. To prepare the white sauce, combine ricotta, cottage cheese, softened cream cheese, egg, cheeses, and parsley. Add a dash of salt and pepper to taste or leave this out if you feel it doesn't need it. Cheese has some saltiness to it already. Now you are ready to layer. This recipe makes enough for two lasagnas. I made one for now and one to freeze for later. Start by spreading the red sauce on the bottom of two 9x13 pans to prevent sticking. Then add a layer of noodles, another layer of red sauce, a layer of white sauce (ricotta mixture), sliced mozzarella, shredded mozzarella, and then parmesan cheese. Continue this layering starting with noodles, red sauce, white sauce, and cheeses until you have filled the pans. Your top layer should be the cheeses. Bake covered at 375 F for 45 minutes. Take cover off and broil until cheese is golden brown on top. Serve with lots of salad and fresh bread.
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