Sausage Lasagna
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Red Wine (dry)2 cloves
Garlic (minced)1 pinch
Crushed Red Pepper Flakes1 tsp
Nutmeg (freshly grated)1 cup
Onion (finely chopped)Directions:
1
Let stand 15 minutes
2
Sprinkle with remaining 1/4 cup basil
3
Serve
4
Preheat the oven to 350 degrees F
5
In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside
6
Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth
7
Add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside
8
Coat a large nonstick skillet with nonstick cooking spray set over medium heat
9
Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes
10
Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray
11
Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish
12
Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese
13
Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese
14
Top with remaining noodles and sauce
15
Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour
16
Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes