Sweet Sausage and Three Cheese Lasagna
Recipe courtesy Aida Mollenkamp.
Ingredients
- 2 tbsp Olive oil
- 1/2 Yellow onion, medium, finely chopped (about 1 cup)
- 4 clove Garlic, medium, thinly sliced
- Kosher salt
- Black pepper, freshly ground
- 1 lb Italian sausage, sweet, removed from casings and crumbled
- 1/2 lb Ground pork, lean
- 1/3 cup White wine, dry
- 2 can Crushed tomato, 28-ounce
- 1 tsp Dried basil
- 1 tsp Oregano, dried
- 2 Bay leaf, medium, dried
- 9 oz Lasagna noodles, no-boil, 1 box
- 24 oz Ricotta
- 1 lb Mozzarella, low-moisture or fresh, thinly sliced
- 2 cup Parmesan, Parmigiano-Reggiano, finely grated (about 2 ounces)
Directions
- Meat sauce: heat the oil in a Dutch oven over medium-high heat. When it shimmers, cook the onion and garlic, seasoned well, until just softened. Add the sausage and pork, breaking up the meat, and cook until it colors, 8 to 10 minutes.
- Add the wine, scraping up the browned bits, and cook off the alcohol. Add the tomatoes, 1 tablespoon salt, basil, oregano and bay leaves and season with pepper. When it simmers, reduce to low and simmer at least 10 minutes and up to 1 hour.
- Heat the oven to 375 degrees F with a rack in the middle.
- Spread 2 cups sauce in a 13 by 9-inch baking dish. Layer 4 noodles, 2 cups sauce, 1/4 of the ricotta in dollops, 1/4 of the mozzarella and 1/4 cup Parmigiano. Repeat with the rest.
- Cover with foil and bake until bubbling and the noodles begin to soften, about 40 minutes. Uncover and bake until golden and tender, about 20 minutes more. Rest 20 minutes before cutting.