Always Delicious Lasagna
Prep: 20 m Cook: 1 hr 10 m Servings: 8
Pair With: Sean Minor “Nicole Marie” North Coast Red Blend
2 Tbsps olive oil
2 garlic cloves, minced
1 lb ground Italian sausage
1 ½ cans (44-oz) whole San Marzano tomatoes with juice, pureed
1 cup chopped fresh basil leaves
Freshly ground black pepper
1 package fresh lasagna sheets 8.8 oz (18 sheets)
15 oz whole milk ricotta
1 cup grated parmesan cheese, plus a quarter cup for top
1 extra-large egg, lightly beaten
1 lb fresh mozzarella (2 – 8 oz balls grated)
Preheat the oven to 375 degrees F.
- Heat olive oil on med-low in a large sauce pan, add the garlic and cook for 1 min. Add the sausage and cook, breaking it up, for 8 to 10 mins until lightly browned. Add the tomatoes and basil, salt and pepper to taste. Simmer, uncovered, over low heat, for 15 to 20 mins
- Meanwhile, in a medium bowl, combine the ricotta, 1 cup parmesan, egg, ½ tsp salt, and ¼ tsp pepper. Set aside.
- Ladle enough sauce to lightly cover the bottom of a 9”x 12” x 2” baking dish. Layer as follows: pasta sheets, ricotta, sprinkle mozzarella, and sauce. Repeat layering until you finish with sauce. Sprinkle with remaining mozzarella and parmesan cheese for top
- Bake for 20 mins covered and then uncover and bake 15 - 20 mins more, until sauce is bubbling. Garnish with fresh basil.