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Pastimes : Got A Great Recipe To Share????
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To: Oral Roberts who wrote (22835)12/19/2009 2:36:36 PM
From: Oral Roberts  Read Replies (1) of 25073
 
Lasagna

1 lb sweet Italian sausage. Fry and dice up until a browned burger consistency.

Sauce

3 tightly packed T each fresh basil and Italian parsley
1 t fresh oregano leaves
2 medium onions, coarsely chopped
2 T fruity extra virgin olive oil
2 large cloves of garlic minced
1 pint basket cherry tomatoes halved
1 28 oz can whole tomatoes
1/2 cup water
pinch of sugar
salt and freshly ground black pepper
1/4 t red pepper flakes

Mince together the herbs and chopped onions. Heat the oil in a 12" skillet over medium high heat. Saute the onions and herbs until golden brown. Add the garlic and cook a few seconds then stir in the cherry tomatoes and the canned one with juice crushing the tomatoes by hand as you add. Boil over high heat until thickened stirring often. Add the water and cook a bit more then add the sugar, salt and pepper to taste and red pepper flakes. Take off the heat and let cool a bit and then puree in a processor or blender. Mix in the meat.

Set aside.

Cheese

1 cup freshly grated Parmigiano-Reggiano cheese
2 lbs high quality creamy ricotta
1/2 pound fresh mozzerella shredded
8 scallions trimmed of root ends
2 T fresh basil
1 T Italian parsley
1 t fresh oregano
2 cloves of garlic

Holding back 2 T of the mozzerella mix together the cheeses. Add the chopped herbs and scallions and mix then salt and pepper to taste.

Set aside.

1 large onion cut into 1/4" rings
olive oil

Toss the rings with olive oil, salt and pepper and then saute over high heat until browned

Set aside

Add 1 lb lasagna noodles to fiercely boiling salted water until barely al dente, drain in a colander and add to iced water.

Pre heat oven to 350. Oil a 2 1/2 quart baking dish. Lay down a layer of sauce. Make a layer of the drained and patted dry pasta. Daub with 1/4 of the cheese mix and then a layer of 1/4 of the sauteed onions. Moisten with 1/6 of the remaining sauce, layer noodles and continue building until ending with a good layer of sauce over the top. Cover with foil.

Bake for 40 minutes until heated through.Uncover and sprinkle with 2T of cheese and put back in to melt and brown cheese. A couple of minutes. Pull it out and let it set up for `10 minutes and then have at it.

Make it up to cover with tinfoil and I've had it in the fridge for 2 days before baking. I've also frozen it at that point several weeks ahead. Thaw and then back as instructed.

Good stuff.
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