The One with All the Recipes by Teresa Finney

Author:Teresa Finney
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2018-07-14T16:00:00+00:00

ENGAGEMENT RING LASAGNA

You’ll find no ring in this lasagna recipe (engagement or otherwise), just lots of cheese and layers stacked to high heaven.

Yield: 9 servings ■ Prep time: 60 minutes ■ Cook time: 40 to 45 minutes

1 (16-ounce) package dry lasagna noodles (not “no-boil”)

1 tablespoon unsalted butter

1 tablespoon olive oil

¼ cup finely diced shallots (about 2 small shallots)

3 cloves garlic, finely diced

1 tablespoon tomato paste

1 pound ground sweet Italian sausage

1½ teaspoons garlic powder

1½ teaspoons Italian seasoning

1½ teaspoons cumin

2 (17.6-ounce) cartons crushed tomatoes

1 tablespoon brown sugar

24 ounces mozzarella cheese, grated

8 ounces Parmesan cheese, grated

fresh parsley, roughly chopped

salt and pepper, to taste

1. Preheat the oven to 400°F.

2. Cook the lasagna noodles according to package directions. Lay lasagna noodles on kitchen towels to dry separately.

3. In a medium sauté pan set over medium heat, melt the butter with the olive oil. Add the shallots and sauté until barely translucent, 1 to 2 minutes. Add the garlic and continue to cook, about 2 minutes more, keeping an eye on the garlic to make sure it doesn’t burn. Add the tomato paste and stir to incorporate with the shallots and garlic.

4. Add the ground Italian sausage and break up with a wooden spoon to ensure even cooking.

5. Add the garlic powder, Italian seasoning, cumin, and salt and pepper, and stir. Cook until the sausage has browned, about 7 minutes.

6. Pour in the crushed tomatoes, and add the brown sugar as well as more salt and pepper to taste. Stir and let simmer on low anywhere from 15 minutes to an hour.

7. Spoon about ¼ cup of the sauce onto the bottom of a 9 × 13-inch casserole dish.

8. Arrange three noodles in a single layer. Sprinkle a handful of the mozzarella and Parmesan cheeses, top with more sauce, and sprinkle another handful of the cheeses. Repeat this step three more times.

9. Once the lasagna has been assembled, cover loosely with aluminum foil and bake for 20 minutes.

10. After 20 minutes, remove the foil and continue to bake for an additional 20 to 25 minutes, or until the lasagna begins to bubble. Sprinkle with chopped fresh parsley immediately after removing from the oven.

11. Let the lasagna cool for at least 30 minutes (longer, if you have the time) before cutting into it and serving.

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