The first lasagna I made was from Barefoot Contessa. It was the base for my lasagna learning. Last week it snowed, the Saturday before Memorial Day. When its snowing….we make lasagna.
1 1/2 Tablespoons of olive oil
1 cup of chopped yellow onion
2 garlic cloves presses
1 lb sweet Italian sausage, no casing
1 28-ounce can of crushed tomatoes in puree
3 tablespoons of chopped Italian parsley
1/3 cup of chopped basil
1 1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
10 lasagna noodles
15 ounces of ricotta cheese
4 ounces of burrata
1 cup of grated parmesan plus extra for final sprinkle on top
12 ounces of fresh mozzarella, thinly sliced
-Preheat oven to 400 degrees.
-Heat oil in a large skillet. Add onions and cook until translucent. Then add garlic and cook for one minute. Add the sausage, breaking up and cook until no pink remains. Next add the tomatoes, 2 tablespoons of parsley, the basil, 1 teaspoon of salt, 1/4 teaspoon of pepper. Cook for 15/20 minutes until sauce has thickened.
-While sauce is cooking, make the lasagna noodles. Cook per package instructions to al dente.
-In a separate bowl, mix together ricotta, burrata, 1 cup of parmesan, 1 tablespoon of parsley, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and egg.. Set aside for assembly.
-Assemble lasagna in 9×13 pan. Start with 1/3 of sauce on the bottom of the pan, 5 noodles overlapping, half the mozzarella, half the cheese mixture, 1/3 of the sauce, 5 noodles overlapping, half the mozzarella, half the cheese mixture, 1/3 of the sauce and finally a sprinkle of parmesan on top.
-Bake for 30 minutes until edges are crispy and bubbly.
©2020 Made By Mignonne.