This past Easter, my husband wanted lasagna, not ham. I suppose my Italian heritage must be rubbing off on him. My youngest son asked for some of the leftovers for breakfast. When a picky five year old does that, you know you have a winner.
This lasagna is straightforward and easy to make, so even if you have never made one before, go ahead and try it. It is pretty much full-proof. Plus, it is made with turkey sausage, making it cheaper and a bit healthier.
Ingredients:
I box of lasagna noodles (1 pound box)
A few tablespoons of olive oil
I medium onion, diced
20 ounces of sweet turkey sausage
2 jars of marinara sauce (24 ounces each)
1 container of whole milk ricotta (15 ounces)
1/2 cup of grated parmesan cheese
Salt and pepper to taste (I use a hearty dash of salt and about 4 grinds of pepper)
6-8 slices cut from a block of whole milk mozzarella cheese.
Directions:
In a large skillet, heat the olive oil and sauté the diced onion for about 6 minutes or until it is translucent. Add the sausage, the salt, and the pepper and cook until the meat is fully cooked.
Add one full jar plus one-third of the next to the skillet, and bring it to a boil, stirring occasionally. Meanwhile, fill a large pot with water, salt it and bring it to a boil. Boil the lasagna noodles according to the package directions.
Preheat the oven to 375 degrees.
Spray a 13 x 9 inch baking pan with cooking spray. Add another one third of the sauce to the bottom of the pan, distributing it evenly.
When the lasagna noodles are done, drain them. To prevent sticking, lay the noodles flat on a cooling rack until you are ready to work with them. Place five noodles in the bottom of the pan, overlapping them slightly.
Top the lasagna noodles with one cup of the sauce and sausage mixture. Add 1/2 cup plus two tablespoons of ricotta cheese on top of the sauce. Top with two tablespoons of the parmesan cheese.
Repeat the layers two more times. When you get to the last layer, top it with the remaining 1/3 sauce from the jar.
Cover the lasagna dish with foil and bake it for 20 minutes. Uncover the dish and top it with the mozzarella and parmesan cheese. Return it to the oven and bake for another 10 minutes until the cheese is melted and bubbly.
Let the lasagna rest for about ten minutes before serving.
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