Monday, March 02, 2009

sunday supper: aida's sausage lasagna

Boy, do I wish I had some of this with me right now. Why didn't I take any to work today? Through the snow and wind and bitter cold, all I want right now is something hot, gooey, cheesy, sausagey, saucey. This lasagna recipe, from the lovely Aida Mollenkamp, may not be technically authentic, but it is certainly just as tasty as the mess I made a while back. And it's a lot easier, mostly because it requires far fewer pots and pans.

I still managed to make a mess because I insist on building lasagnas too tall for the dish that I have, but in the end, no one cares, as long as it's yummy. Recipe after the jump:

Adapted from

For the sauce:
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
4 medium garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, removed from casings and crumbled
1/2 pound lean ground pork
1/3 cup dry white wine
2 (28-ounce) containers crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves

For the lasagna:
1 (9-ounce) box no-boil lasagna noodles
24 ounces part skim ricotta cheese
1 pound part skim mozzarella cheese, low-moisture or fresh, thinly sliced
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off. Add tomatoes, 1 tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.

For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.

Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.

Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

1 comment:

Si said...

This looks delish. I'm putting it on my list of dishes to try. Love your blog.