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Winemaker's Journal
Steps
- Sauce: Heat oil in heavy pot over medium high. Add sausage, onion, garlic, oregano, red pepper flakes. Saute until sausage is cooked. About 10 minutes. Add crushed and diced tomatoes. Bring sauce to boil and season with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, and 1/2 teaspoon salt.
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/3 basil leaves. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven at 375 for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Originally published at jbneufeld.com. Reproduced for personal collection.
