Okay, here’s the lasagne recipe that I made with my tomato sauce.
This recipe is designed for a large 11×14″ (4 quart) casserole. If you only have the more common 9×13″ (3 quart) casserole, either make a second smaller casserole (like a 8×8″) or plan on having leftover tomato sauce and cheese.
- 12 ounces lasagna noodles (I like RP’s fresh gluten free lasagna sheets)
- 2 batches (about 50 ounces) pasta sauce (see Tomato sauce recipe)
- 1 pound sausage
- 1 pound ground meat (lamb, pork, beef, etc.)
- 1 tablespoon ground fennel seed
- 2 15-ounce containers ricotta cheese
- 2 eggs
- 3 tablespoons chopped parsley
- 4 cups shredded mozzarella cheese
- 1 cup finely shredded parmesan cheese
- 3 tablespoons arrowroot powder
- Make the tomato sauce (see tomato sauce recipe).
- Remove the sausage from casing and brown.
- Season ground meat with salt, pepper, and ground fennel seed and brown.
- Add sausage and meat to tomato sauce.
- Add just enough water to arrowroot powder to make a slurry and stir into the tomato sauce and let simmer, stirring occasionally.
- Place noodles in casserole and pour hot water over it for a couple minutes, then remove and stack between paper towels to dry off. (If using dried lasagne noodles, partially cook them in boiling water instead.)
- Whisk the eggs and mix into ricotta.
- Add chopped parsley to ricotta mixture.
- Place a layer of lasagne sheets on bottom of a lightly-oiled casserole.
- Spoon 1/3 of the tomato sauce on top of the lasagne sheets and smooth with a spatula.
- Scoop 1/3 of the of the ricotta mixture on top of the tomato sauce and smooth out as much as possible.
- Sprinkle 1/3 of the mozzarella cheese on top of the ricotta cheese.
- Add two more layers of noodles, tomato sauce, ricotta mixture, and mozzarella cheese.
- Sprinkle parmesan cheese on top.
- Cover casserole with foil and place in a 350° F oven for 1 hour.
- When 15-20 minutes remain, remove foil to brown top.
- Rest for 10-15 minutes before serving.