This is my favorite lasagne recipe. If I have enough time, I always try it to make it this way. The recipe originates from Great Good Food by Julee Rosso.
3/4 lb. Italian sausage (low-fat version use turkey sausage), casing removed
1/2 cup finely chopped onion
1 tsp. finely minced garlic
1/2 lb. mushrooms, thinly sliced
2 cups chopped canned Italian tomatoes
3 ounces tomato paste
1 tsp. dried oregano
1 tsp. dried basil
2 tbsp. finely chopped fresh Italian parsley
1/4 tsp. fennel seeds
crushed red pepper flakes
Freshly ground pepper
9 lasagne noodles, cooked according to package directions, drained
1/2 lb. part-skim mozzarella cheese, thinly sliced
1/2 lb. low-fat ricotta (low-fat cottage cheese), drained
1 cup Parmesan shards, grated large
- In a large pot over medium heat, brown the sausage until it is no longer pink, breaking the pieces with the back of a fork. Add the onion, garlic, and mushrooms, and saute', stirring, for about 5 minutes.
- Add the tomatoes, the tomato paste, 1/4 cup water, and all the seasonings. Reduce the heat to a simmer, cover, and cook for 1 to 1-1/2 hours stirring occasionally. (The sauce can be made ahead and refrigerated or frozen.)
- Preheat the oven to 350 degrees. Lightly spray or wipe a 7 x 11 baking dish with oil.
- Coat the baking dish with a little sauce. Cover with three lasagne noodles and cover the noodles with half the mozarella, then half the ricotta; sprinkle with a third of the Parmesan. Spoon on just enough sauce to cover. Repeat with noodles, cheeses, and sauce. End with a third layer of noodles, sauce, and the remaining Parmesan. Bake, covered, for 30 minutes. Uncover and bake for 15 minutes longer. Let the lasagne stand for 10 minutes before serving.
I will link to Foodie Friday at Designs by Gollum.