Anne Burrell's Lasagna
Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8. For the best slicing, make and bake it the day before and reheat before slicing.
Ingredients
- Kosher salt
- 24 oz Lasagna noodles, 1 1/2 (16-ounce) boxes
- Olive oil
- 1 lb Italian sausage, bulk
- 4 clove Garlic, smashed, divided
- Red pepper flakes
- 12 oz Cremini mushroom, stems removed, caps sliced
- 1 Zucchini, halved lengthwise and cut on the bias
- 2 cup Ricotta
- 2 cup Parmesan, Parmigiano-Reggiano, grated, divided
- 2 Egg
- 7 leaf Basil, 6 to 7, chiffonade
- Anne Burrell's Marinara Sauce, 1 recipe
- 1 lb Mozzarella, grated
Directions
- Cook the noodles in batches in a large pot of well-salted boiling water until soft and pliable but not limp, 6 to 7 minutes. Lay flat on a sheet tray to cool.
- Coat a large saute pan with olive oil over medium-high heat and cook the sausage until brown and crumbly. Drain on paper towels.
- Wipe out the pan, add fresh oil, 2 cloves garlic and a pinch of red pepper. When the garlic is golden, discard it, add the mushrooms, season with salt and cook until soft and dark brown, 4 to 5 minutes. Remove, then repeat with the remaining garlic and the zucchini.
- Combine the ricotta, half the Parmigiano, the eggs and basil and season with salt. Preheat the oven to 350 degrees F.
- Spread a couple of ladles of sauce in a deep 9 by 13-inch dish and cover with noodles. Spread 1/3 of the ricotta mixture, then a layer of noodles going the other direction.
- Spread with sauce, then 1/3 of the sausage, mushrooms and zucchini, then mozzarella and Parmigiano. Repeat until the pan is full, ending with noodles, sauce, mozzarella and Parmigiano.
- Cover with foil, set on a baking sheet and bake until hot and bubbly, about 1 hour 15 minutes, uncovering for the last 15 minutes. Let cool 20 minutes before slicing.