101 Yummy Italian-American Recipes: Greatest Yummy Italian-American Cookbook of All Time by Johnson Ann

Author:Johnson, Ann [Johnson, Ann]
Language: eng
Format: epub
Published: 2020-08-24T16:00:00+00:00

Direction

Place the rack in the top third of the oven then preheat to 375 degrees F.

Prepare the sauce. On medium-high heat, heat oil in a big pot. Cook a quarter teaspoon pepper, sausage, 3/4tsp salt, and onion for 8-10mins while crumbling the sausage using a wooden spoon until completely cooked and brown. Turn to medium heat; add tomato paste, red pepper flakes, and garlic. Cook and stir for 1-2mins while mixing often until aromatic. Add oregano and the tomatoes with the juices; simmer and cook for 5mins while crumbling the tomatoes into small pieces using a wooden spoon. Taste and tweak the seasoning. If desired, put in more red pepper flakes.

Prepare the filling. Process all the filling ingredients in a food processor until mostly smooth.

Make the lasagna. In a clean dishcloth or paper towel, squeeze the spinach until very dry. Move to a bowl then sprinkle with a pinch of salt.

Use cooking spray to coat a baking dish; spread two cups of sauce at the bottom. Add three noodles in a layer, 1/3 of ricotta mixture or 1 1/3 cups, then 1/3 of the spinach or 2/3 cups. Spread a cup of grated mozzarella on top.

Repeat for another two times except the mozzarella on the 3rd layer. Spread the remaining sauce on top of the lasagna. Spread the remaining two cups mozzarella in bunches to let some sauce peek out.

Put the pan on a rimmed baking sheet. Coat a piece of foil lightly with cooking spray then use to cover the lasagna; bake for 45mins. Discard the foil then bake for another 20mins until bubbly and light brown. Cool for at least 10mins then serve.

You can make the sauce up to two days ahead then chilled. The filling can be made a day ahead then chilled.

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