7/26/2003
Lasagne
Chris and George, based off of common lasagne recipes

1 box lasagne noodles
olive oil
1/2 box frozen spinach, thawed, drained, and squeezed to get rid of excess moisture (optional)

1 package sweet italian sausage (can substitute 1 1/2 lbs hamburger 85% lean)
1 sweet onion, diced
4 large cloves garlic, chopped up very small
1 can or jar (26 oz) marinara sauce (bertoulli marinara with red burgandy wine)

16 oz ricotta cheese
8 oz mozzarella cheese, grated
4 oz mozzarella cheese, grated and reserved for top
1/4 c grated parmesan cheese
2 eggs
1 tablespoon parsley
Dash pepper
Dash basil
Dash oregano

In a large pot, set water to boil.

Remove the sausage from the casing.  Brown meat, onion, and garlic in some olive oil.  Add marinara and set aside.

Mix cheeses and eggs in a large bowl with spices.  (Remember to save 4 oz of mozzarella for the top.)

Add meat sauce and dry spinach to the cheese mixture.

When water in pot is boiling add the lasagne noodles (COUNT THEM BEFORE YOU PUT THEM IN THE POT).  You typically do not need to wait until the noodles are edible because they will be cooked in the oven as well.  When noodles are ready (8 min or so), cool them off so you can handle them by rinsing in cold water.

Begin layering the various mixtures in a 9x13 pan.  Start with the meat and cheese mixture, then the noodles.  Keep layering until you run out of ingredients.  Add the reserved mozzarella last.  (You can pretty safely assume 5 layers.)

Cover dish with foil or a tray and put in oven at 375 (normal oven) for an hour or so.  If you want to harden off the top, pull off the foil for the last 10 minutes.

Remove the lasagne from the oven and let cool for 15 minutes before serving.

9 servings