Spinach And Sausage Lasagna
|Spinach lasagna noodles||375 Gram|
|Grated parmesan cheese||50 Milliliter|
|Italian sausage||750 Gram|
|Olive oil||25 Milliliter|
|Sweet red peppers||2|
|Canned plum tomatoes||28 Ounce|
|All purpose flour||50 Milliliter|
|Shredded mozzarella cheese||250 Milliliter|
LASAGNA LOWDOWN Cook noodles, a few at a time, in large pot of boiling salted water until almost tender, 2 minutes for fresh and 6 to 8 minutes for dried.
Refresh in cold water and arrange in single layer on wet tea towel until ready to use.
Assemble dish ahead, if desired, and refrigerate, unbaked, for up to 1 day or freeze for up to 2 months.
To cook refrigerated lasagna, add 5 minutes to conventional cooking time.
To cook frozen lasagna, thaw in refrigerator for 24 hours, then bake or microwave as usual.
Let oven-baked lasagna stand for 10 minutes before serving.
Meat Sauce: Remove sausage from casings; break into 1-inch (2.5 cm) chunks.
In Dutch oven, heat oil over medium heat; cook onion for 3 to 4 minutes or until tender.
Add sausage; cook for 5 to 8 minutes or until browned.
Add red peppers; cook for 5 minutes.
Add tomatoes, salt and pepper; simmer for 20 to 25 minutes or until thickened.
If Besciamella Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, stirring, for 2 minutes without browning.
Whisk in milk and bring to boil; reduce heat to medium-low and cook, stirring, for 10 minutes or until thickened.
Stir in salt, pepper, nutmeg, spinach and mozzarella.
Taste and adjust seasoning.
Meanwhile, cook noodles
Arrange one-quarter of the noodles in single layer in greased 13- X 9-inch (3 L) baking dish.
Spread with half of the Meat Sauce, one-quarter of the noodles and half of the Besciamella Sauce.
Top with one-quarter of the noodles and remaining Meat Sauce, noodles and Besciamella Sauce.
Sprinkle with Parmesan.
Bake in 375Ã‚Â°F (190Ã‚Â°C) oven for 40 to 45 minutes or until bubbling.
Let stand for 10 minutes.