Easy Lasagna Recipe
Lasagna with Italian sausages
Recipe for lasagna baked in the oven with parmesan cheese and mozzarella. Filled with minced meat for frying sausages, zucchini, and mushrooms of the crimini variety.
Time: 4 hours. 45 min.
Difficulty: medium
Servings: 6
Recipes ingredients:
Sauce 1/4 st, olive oil 115 gr. pancetta, cut into cubes 2 large onions, cut into cubes coarse salt 4 large garlic cloves, minced into a paste 4 jars (800g each) canned peeled tomatoes in their own juice, preferably San Marzano or cream Lasagna coarse salt 700 gr. dried lasagna sheets 1/4 st. olive oil 450 gr. pork Italian sausage 4 garlic cloves, crushed 2 pinches red pepper flakes 350 gr. Cremini mushrooms, stems removed, caps cut into slices 1 zucchini, cut lengthwise in half, then cut diagonally into slices about 1 cm thick. 2 tbsp. ricotta cheese 2 tbsp. finely grated mature parmesan cheese 2 large eggs 6 - 7 fresh basil leaves , cut into thin strips 450 gr. coarsely grated mozzarella cheese (about 4 cups)
Recipe preparation:
Prepare the sauce:
Pour the olive oil into a large saucepan, add the pancetta. Cook at medium-high heat, 4 - 5 minutes. Add the onion, sprinkle generously with salt and toss with olive oil. Cook, stirring, 6 to 7 minutes, until the onion is soft. Add garlic and continue to cook for another 2-3 minutes, stirring constantly. Grind tomatoes in a blender and add to a saucepan with onions. Add 2 - 3 tbsp. water and add salt to taste. Cook the sauce, stirring occasionally, at a low boil for 2 to 3 hours.
Prepare the lasagna:
In a large saucepan, bring salted water to a boil. Cook the lasagna sheets, dipping them in pieces in boiling water, for 6 to 7 minutes. Cool the lasagna sheets in a bowl of melted water to stop the dough from cooking, then transfer to a tray. Pour into a large skillet 2 tbsp. l. olive oil and heat to medium-high heat. Add minced meat and fry, stirring, until browned. Transfer to paper towels. Drain the fat from the pan, add 1 tbsp. l. olive oil, half crushed garlic and a pinch of pepper flakes. Heat to medium-high and fry until golden, remove the garlic from the pan and discard. Add mushrooms and 1/2 tsp. salt; cook until softened, 4 to 5 minutes. Transfer to a bowl. Then fry the zucchini in the same pan with 1/2 tsp. salt and a pinch of pepper flakes, pre-frying the garlic in 1 tbsp. l. olive oil. Mix in a separate bowl the ricotta , half the parmesan, eggs, basil and 1 tsp. salt. Preheat oven to 180°C. Spread a couple of tablespoons of tomato sauce on the bottom of a Baking dish (23 by 33 cm). Lay out a layer of lasagna sheets. Spread one third of the cheese mixture over the top. Lay out another layer of lasagna in the opposite direction. Spread a little tomato sauce on top, put one-third of minced meat, mushrooms and zucchini in layers on top. Top with a layer of mozzarella and a small amount of the remaining parmesan. Continue laying out the ingredients in the same order, finishing the last layers with lasagne sheets, tomato sauce and cheese. Cover the mold with aluminum foil. Place the lasagna in the oven on a baking sheet and cook for 1 hour 15 minutes until all ingredients are fully heated through. For 15 min. before the end of cooking, remove the foil and bake the cheese until golden brown. Let the lasagna stand for 20 minutes before serving, then cut into pieces.
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