This is our family’s favorite lasagna recipe. Dani made it for work tonight, so I am posting for her co-workers. (and any other bloggers who might be reading this). Just in case they want the recipe!!!! It is always a hit.
The original recipe came from Bon Appetite. I have tweeked it just a little.
Sausage, Cheese and Basil Lasagna
Fill a dutch oven halfway full of water. Add 2 tsp. salt. Bring to a boil.
2 Tbsp. Olive Oil
1 lb. spicy italian sausage (in the casings. I use Johnsonville in the meat case and can be found at WalMart)
1 lb. sweet italian sausage (also Johnsonville)
(you could substitute 1 lb. ground beef for one of the sausages if you like a mixture)
1 cup chopped onion
3 tsp. minced garlic (either fresh cloves or in a jar in the produce section)
2 tsp. dried oregano
1 28oz. can crushed tomatoes with added puree
1 14oz. can diced tomatoes
Remove sausage from casings and brown with garlic and onion. Drain fat. Add rest of ingredients and simmer at least 15 minutes or longer.
1 1/2 cups fresh basil leaves (one package from the produce section is plenty)
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese (2 more cups needed for the top)
3/4 cup parmesan cheese
1 large egg
1/2 tsp. salt
1/4 tsp. pepper
In a food processor, finely chop the basil, then add the rest of ingredients. Pulse just until blended. If you don’t have a food processor, finely chop the basil and then mix together rest of ingredients in a bowl.
Boil 12 lasagna noodles until almost tender (al dente). Drain hot water then cover with cold water. You can either make a 9X13 pan or 2 foil 8X8 pans and freeze one. Place a small amount of sauce in the bottom of pan. Start with noodles (3 on bottom) then 1/3 sauce, then 1/3 cheese mixture. Repeat 3 times. End with noodles covered with sauce and sprinkle with 2 cups mozzarella cheese. Freezes very well, covered with foil .
To bake thawed: bake at 350 degrees with foil tented (edges loose)
1 1/2 hours for a 9X13 or about 1 hour for an 8X8. Add 30 extra minutes if baking from frozen.
Lasagna is always better leftover. I don’t usually do this but always wish that I had. Bake it once then refrigerate, then reheat to serve.