Recipe: Andrea’s Lasagna

A good measurement of how well a recipe is received is by the sheer number of people asking for it. My husband wants me to make my lasagna on the weekly dinner rotation, and friends request it for events and get togethers. I promised this recipe to a dear friend, and here it is with a picture and everything. So sorry it’s taken me this long.I think anyone is capable of having success with this recipe so long as you have three things. Don’t start this recipe without these, or you will more than likely regret it:

  1. A dedicated time, a time you can settle in, maybe have a glass of wine, and enjoy the process of preparing a good dish. This is not a recipe you can whip together in under an hour, so time-you need it.
  2. A deep 9×13 pan. The Bobby Flay deep lasagna pan sold at Kohl’s is fabulous. It’s SO fabulous that I went out and bought a second one. When I take the time to prepare this, I make two and freeze one.
  3. The willingness to use quality marinara sauce. Why spend the time preparing this if you are going to use stink cheap marinara. Don’t skimp on any of the ingredients. Get nice cheese, get quality sausage, and fresh tomatoes. You will not regret it.
  • 2 pounds mild Italian sausage
  • 1/2 cup minced onion
  • 1 medium onion, sliced
  • 4 Roma Tomatoes sliced (as thin as you can manage)
  • 2 cloves garlic, crushed
  • 2 (14 ounce) can diced tomatoes
  • 1 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 1 Jar mariana sauce (*or a quarts worth of homemade)
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon dried oregano
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley (or 1/2 cup dried)
  • 2 boxes of lasagna noodles, cooked
  • 16 ounces ricotta cheese
  • 16 ounces cottage cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 6 cups mozzarella cheese shredded
  • 2 cups five cheese Italian blend shredded cheese
  • 1/4 cup olive oil

Directions

  1. Brown sausage, onion, and garlic over medium heat. Stir in crushed tomatoes, tomato paste, and water. Season with salt and pepper, and simmer, while the noodles cook approximately 15 minutes.
  2. In a mixing bowl, combine ricotta cheese, cottage cheese, the shredded five italian cheese blend, the egg, parsley, basil, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Cook lasagna noodles in boiling water for 8 to 10 minutes. It’s better to have slightly undercooked noodles. Drain noodles, but keep enough water in noodles so they are playable. Cut noodles to fit 5 across in pan.
  5. To assemble: Coat deep lasagna pan with a thin layer of olive oil. Spread a thin layer of marinara sauce on the bottom lasagna pan. Add first layer of noodles: coat with meat mixture and lightly sprinkle with shredded mozzarella cheese. Second layer of noodles: and add marinara sauce with 2 cups shredded mozzarella. Third layer noodles: spread ricotta cheese mixture. Fourth layer of noodles: add marinara sauce, can of diced tomatoes and 2 cups mozzarella. Fifth layer of noodles: Top with sliced roman tomatoes and sliced onion and sliced mozzarella cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 

2 Comments on “Recipe: Andrea’s Lasagna

  1. This is the best lasagna ever, and though I am dismayed that it will take over an hour to prepare- I will definitely partake in the ” maybe have a glass of wine!”

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