Lasagne

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.

Ingredients
  • 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
  • salt
  • pepper
Directions
  1. Make the tomato sauce (see tomato sauce recipe).
  2. Remove the sausage from casing and brown.
  3. Season ground meat with salt, pepper, and ground fennel seed and brown.
  4. Add sausage and meat to tomato sauce.
  5. Add just enough water to arrowroot powder to make a slurry and stir into the tomato sauce and let simmer, stirring occasionally.
  6. 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.)
  7. Whisk the eggs and mix into ricotta.
  8. Add chopped parsley to ricotta mixture.
  9. Place a layer of lasagne sheets on bottom of a lightly-oiled casserole.
  10. Spoon 1/3 of the tomato sauce on top of the lasagne sheets and smooth with a spatula.
  11. Scoop 1/3 of the of the ricotta mixture on top of the tomato sauce and smooth out as much as possible.
  12. Sprinkle 1/3 of the mozzarella cheese on top of the ricotta cheese.
  13. Add two more layers of noodles, tomato sauce, ricotta mixture, and mozzarella cheese.
  14. Sprinkle parmesan cheese on top.
  15. Cover casserole with foil and place in a 350° F oven for 1 hour.
  16. When 15-20 minutes remain, remove foil to brown top.
  17. Rest for 10-15 minutes before serving.

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