|
|
|
|
| Italian
Sausage Lasagna |
1 pound
hot or mild Italian sausage, casings removed
|
1 package
(10 oz) chopped frozen spinach, thawed
|
2 tbsps.
olive oil
|
salt
and pepper to taste |
1 each
red and green peppers, thinly sliced
|
1
tbsp melted butter |
2 large
yellow onions, 1 thinly sliced and 1 chopped
|
1
cup grated Parmesan cheese, divided |
4 cloves
garlic, peeled
|
3
cups low-fat ricotta cheese |
1 can
(28 oz.) tomatoes, undrained
|
1/2
cup shredded mozzarella cheese (2 oz) |
2 tsp.
fennel seed
|
9
lasagna noodles |
|
|
| in
large heavy skillet, crumble and brown sausage until well-browned;
drain off fat; set sausage aside. Wipe skillet clean. Heat olive
oil over medium-high heat; add sliced peppers, sliced onion
and 2 cloves of garlic. Cover and cook over medium heat, stirring
occasionally, until vegetables are wilted, about 10 minutes.
Add tomatoes and fennel seed. Reduce heat to low and simmer
about 20 to 30 minutes to develop flavors. Stir in reserved
sausage. Season sauce to taste with salt and pepper; set aside.
Squeeze all liquid from thawed spinach, set aside. In small
saucepan, sauté the chopped onion and 2 remaining garlic
cloves in the butter until wilted, about 10 minutes. Stir in
spinach and 1/2 cup of Parmesan cheese, set aside. In a medium
bowl, stir together the ricotta, mozzarella and 1/2 cup of the
Parmesan cheese. Season with salt and pepper; to taste. Boil
noodles according to package directions; drain. Preheat oven
to 350 degrees Fahrenheit. Pour one-third of tomato sauce into
a greased 9x13-inch baking dish; spread evenly. Arrange 3 noodles
in the dish and spread one-half of the spinach over the noodles.
Spread one-half of the cheese mixture evenly over the spinach.
Repeat this layering process once more. Top with the remaining
3 noodles and tomato sauce. Sprinkle top of dish with remaining
1/4 cup of Parmesan cheese. Bake lasagna for about 1 hour, until
bubbly and browned on top. Let cool for 10 to 15 minutes before
serving. Makes 8 servings. |
|
|
