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Rachelli's Homemade Lasagna
Usually, I make two lasagnas at once: one spinach, one Italian sausage.
If making two, make the sauce together in a pan, but keep the sausage separate (unless making
only sausage lasagna.) When you make your Ricotta cheese filling mixture, have two bowls (only if making both kinds.) Then it is just as easy to make two as one!
| 1 Lasagna |
2 Lasagnas |
| 12 |
lasagna noodles |
24 |
lasagna noodles |
| 16 oz |
Ricotta Cheese |
32 oz |
Ricotta Cheese |
| 8 oz |
Parmesan Cheese Blend, shredded |
16 oz |
Parmesan Cheese Blend, shredded |
| 8 oz |
Mozzarella, shredded |
16 oz |
Mozzarella, shredded |
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Sauce |
|
Sauce |
| For 1 Spinach Lasagna |
For 1 Italian Sausage Lasagna |
| 2 cups |
fresh spinach, cut in small pieces |
1 lb |
sweet Italian Sausage |
Preheat oven to 350 degrees.
Cook noodles according to package instructions. Rinse and lay separated on Wax Paper.
(This will help assembly go faster. You can layer the noodles and wax paper to save counter space.) In a bowl mix the Ricotta cheese and Parmesan cheese blend. If making Spinach lasagna, mix in Spinach with Ricotta cheese mixture. Divide the Ricotta mixture into four sections in the bowl to make for easier assembly. In a separate bowl, grate the Mozzarella (or use pre-grated.) In the pan that the noodles were cooked, brown the Italian Sausage. When finished put in another bowl lined with paper towels. Keep the drippings in the pan for the sauce.
Spread a small amount of sauce on the bottom of the Lasagna pan. For one layer: (1) place three cooked noodles, side by
side and length-wise with the pan, (2) crumble/spread ¼ of the Ricotta mixture over the noodles (this will not be perfectly even, imperfection is desired here,) (3) sparingly spread some sauce around this layer (It will not be covered in sauce, or you will run out, just put some here and
there,) (4)lightly sprinkle with Mozzarella cheese. Repeat for all four layers. Use up the
remainder of the ingredients on the top layer (being sure to add a little sauce
to each corner to prevent dryness) and cover with the remaining Mozzarella cheese.
Cover with foil and bake in the oven for 45 minutes. Remove foil and bake for another 15 minutes.
| 1 Lasagna |
2 Lasagnas |
| 3 - 8 oz cans |
Tomato Sauce |
6 - 8 oz cans |
Tomato Sauce |
| 1 Tbsp |
Italian Seasoning |
2 Tbsp |
Italian Seasoning |
| 1 tsp |
Sugar |
2 tsp |
Sugar |
| 1 tsp |
Garlic Powder |
2 tsp |
Garlic Powder |
| 1 tsp |
Rosemary |
2 tsp |
Rosemary |
| 1/2 tsp |
Basil |
1 tsp |
Basil |
| 1/2 tsp |
Fennel |
1 tsp |
Fennel |
| 1/4 tsp |
Tarragon |
1/2 tsp |
Tarragon |
| 1/4 tsp |
Oregano leaves |
1/2 tsp |
Oregano leaves |
| 1/4 tsp |
course ground black pepper |
1/2 tsp |
course ground black pepper |
| 2 Tbsp |
Olive Oil |
4 Tbsp |
Olive Oil |
| 8 oz |
fresh Mushrooms, sliced |
16 oz |
fresh Mushrooms, sliced |
| 1/2 |
White Onion, chopped |
1 |
White Onion, chopped |
| 1 |
Bell Pepper, chopped |
2 |
Bell Peppers, chopped |
| 1/2 tsp |
Garlic, minced |
1 tsp |
Garlic, minced |
Add Olive Oil to the pan and sauté Mushrooms, Onion, Bell Pepper and Garlic. While sautéing, add the remaining ingredients to a blender and mix well. When Mushroom mixture is tender, add the sauce
from the blender and simmer for at least 20 minutes. (If only making Italian Sausage lasagna, mix the meat in at this point to simmer with the sauce.)
This is an original recipe that may not be used commercially without the consent of the owners of
jonrachel.com.
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