Sweet Sausage And Three Cheese Lasagna
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
42
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Olive Oil4 medium
Garlic Cloves (thinly sliced)230 g
Ground Pork (lean)1 cup
White Wine (dry)1 tsp
Dried Basil1 tsp
Oregano (dried)2 medium
Bay Leaves (dried)680 g
Ricotta CheeseDirections:
1
Watch how to make this recipe
2
For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat
3
When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened
4
Add the sausage and ground pork and stir to break up the meat
5
Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes
6
Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off
7
Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper
8
Stir until well mixed and the tomatoes start to simmer
9
Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour
10
For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F
11
Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish
12
Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles
13
Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano
14
Repeat with the remaining ingredients, for a total of 4 layers
15
Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes
16
Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more
17
Allow to rest 20 minutes before cutting