I’ve done lasagna a handful of times now and everytime I do things a little bit differently. I’ve tried it with my homemade dough, traditional dried pasta as well as the oven ready (no boil) noodles. Overall I think I still like the traditional pasta that you boil first. This time I decided to jazz up the recipe a bit with some sauteed mushrooms along with italian sausage and I have enjoyed this one the best.
Ingredients for sauce
- 28 ounce Cento San Marzano peeled tomatoes
- Tomato Paste
- Dried oregano / Dried Basil
- Rind of Parmigiano-Reggiano cheese
- Bay leaf
- Olive oil
Directions for sauce
- Sauté dieced garlic in the olive oil in a pot
- Add in the tomatoes (crush whole tomatoes with hands), tomato paste, oregano, basil, rind of parmigiano, bay leaf, salt.
- Simmer for at least 30 minutes and up to a few hours.
Ingredients for lasagna
- Sauce from above
- 1 box of traditional dried lasagna noodles
- Whole milk mozzarella cheese
- Ricotta cheese
- Parmigiano-Reggiano cheese (put in a food processor to make into crumbles for spreading – easier than trying to grate or slice).
- Cremini mushrooms
- Mild italian sausage (can also use ground beef, pork, chicken, etc)
Directions for lasagna
- Sauté slice mushrooms until soft and tender, add salt for flavoring
- Cook sausage (remove from casing and crumble) in some olive oil
- Cook pasta (follow directions) and then lay out on a oiled cookie pan to prevent from sticking to one another
- Add a layer of sauce to bottom of casserole dish to help prevent sticking
- Add layer of pasta
- Can create layers as desired – I did mushrooms with sauce and cheese (mozz/parmigiano/ricotta as dollops), then another layer of noodle, then a layer with sausage and sauce/cheese.
- Repeat a few more times (depends on amount of pasta and sauce you have)
- Top layer: Add sauce and then cheese layer
- Cover with aluminum foil and bake at 375 F for 30-40 minutes, then uncover and bake additional 15 minutes.
- Let sit for 10 minutes before cutting and eating.