Savor the Flavors host Brittany Allyn shares her recipe for homemade Lasagna.
|Hot italian sausage||1 1/2 Pound , grounded|
|Cremini mushrooms||8 Ounce , sliced|
|Sargento 6 cheese italian blend||2 Cup (32 tbs)|
|Ricotta cheese||32 Ounce|
|Freshly grated parmesan cheese||1/2 Cup (8 tbs)|
|Flat leaf parsley||3 Tablespoon , freshly chopped|
|Fresh mozzarella balls||8 Ounce , cut into 8 slices|
|Fresh basil||1/4 Cup (4 tbs) , chiffonade (for garnish)|
|For marinara sauce|
|Olive oil||1/2 Cup (8 tbs)|
|Onion||1 Large , diced|
|Celery stocks||2 , diced|
|Carrots||2 Large , grated|
|Garlic||8 Clove (40 gm) , peeled and slightly smashed|
|Tomato paste||4 Tablespoon|
|Red pepper flakes||1 Teaspoon|
|Chianti/Pinot noir||1 1/2 Cup (24 tbs)|
|Canned tomato puree||28 Ounce|
|Fresh oregano||2 Tablespoon , minced|
|Fresh basil||2 Tablespoon , minced|
|Salt||2 Teaspoon (Cerulean Seas)|
For marinara sauce
In a Dutch oven, heat the olive oil, add the onion, celery, and garlic cloves and sauté until tender about 8 -10 minutes.
Add carrot, red pepper flakes and tomato paste. Sauté 5 more minutes. Remove garlic cloves.
Pour the wine and cook for 5 minutes, stirring to deglaze the pan and allowing the wine to reduce.
Add tomato puree, oregano, basil, bay leaves, sugar and salt. Bring to a boil, reduce the heat and simmer uncovered for 1 hour. Remove bay leaves.
Preheat oven to 375 degrees.
In a large skillet, brown and break up the sausage until cooked through.
Drain and remove the sausage then reserve about 2 tsp. of the fat in the skillet.
Add the mushrooms to the skillet and sauté until tender about 8 minutes. Add the sausage back to the pan and add 3 1⁄2 cups of the homemade marinara and heat through.
Meanwhile in a mixing bowl, whisk the eggs, and then add the ricotta, Parmesan and parsley. Stir to combine.
In a large pot, bring water to a boil and add lasagna noodles. Cook as directed on package.
Before draining, add a drizzle of olive oil to the water to keep the noodles from sticking together.
To assemble, drain the noodles. Spread 1 1⁄4 cup of the tomato/meat mixture on the bottom of an ungreased baking dish.
Place three noodles in the pan on top of the tomato/ meat mixture. For the next layer, spread 2 cups of the ricotta mixture evenly over noodles. Then sprinkle 1 cup of the 6 cheese Italian blend over the top of that. Place 3 more noodles in the pan. Top with 2 cups of the sauce mixture and then the remaining ricotta mixture.
Sprinkle 1 cup of the 6 cheese Italian blend on the top. Add 3 more noodles.
Cover with remaining sauce and place the mozzarella slices in two rows evenly spaced across the top of the lasagna.
Loosely cover the baking dish with aluminum foil and bake for 50 minutes. Uncover and bake 15 – 20 more minutes or until mozzarella slices start to melt and brown slightly.
Remove from the oven and let stand for 15 minutes before serving. Meanwhile heat the remaining marinara.
Slice and garnish the lasagna with marinara sauce and basil. Serve and enjoy.