Turkey
Sausage
Lasagna
|
1½ pound Turkey Italian sausage |
Cook sausage in skillet, and cut into 1/4 inch slices. Stir in one jar of spaghetti sauce (the other is left as a reserve only), the garlic, and tomato paste. Cook, stirring occasionally 10-15 minutes at a minimum, but the longer the better. I try to simmer for as least one hour.
| 2 eggs, slightly beaten 2 cups ricotta cheese or cottage cheese ½ cup grated Parmesan cheese 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped basil Dash of fresh ground black pepper 32 ounces shredded mozzarella cheese |
Combine eggs, ricotta cheese, Parmesan cheese, 24 (of the 32) ounces of the mozzarella, parsley, and pepper in a large bowl. Blend well.
| 1 (16 oz.) package Lasagna noodles 4 quarts of water 1tsp salt |
Boil Lasagna for 10 minutes in 4 quarts water with 1 tbsp of salt. Drain and rinse with cold water. If noodles are not to be used immediately, let stand in cold water to keep noodles separate.
In a greased 13x9-inch pan, arrange a layer of Lasagna noodles over a thin layer of sauce, cover with a layer of ricotta cheese and mozzarella mixture and a layer of meat sauce. Repeat. You should end up with 3 layers of cheese and sauce between 4 layers of noodles. Finish with one last thin layer of sauce, then a layer of mozzarella (the last 6 ounces) and several sausage slices.
Cover with foil and bake in 350° oven for 45 minutes.
Uncover and bake for another 10 minutes until the cheese starts to brown.
Let stand 10 minutes before serving.
Oh yes, and serve with a bottle of chianti.