Mix 106.5

Mix 106.5


Ian Solecki
Weekend Host

more posts from Ian

Vegetable Lasagna with Sausage! Posted (2013-05-08)

this is maybe the most-square square of lasagna I've ever cut
this is maybe the most-square square of lasagna I've ever cut

Because... why not? I think I've told you about this recipe before but I may never have documented it on the blog. So, here's the picture and the blurb.

It's a Martha Stewart recipe - one of my favourites from her. I modify it a fair bit - namely by adding meat to the vegetarian lasagna... so I'll include my version in full below. Come to think of it, I've never actually followed her original one exactly... some day I'll try it.

You'll need:

  • 1 lbs sausage of some kind
  • 10-12 lasagna noodles (I use the kind you boil first... try 12 the first time you make this; you may find you need less next time)
  • 750ml of tomato sauce
  • 1 lbs fontina cheese (comes in red wax outside)
  • 1 tub of ricotta cheese
  • 1 pkg of frozen chopped spinach
  • 2 eggs

You can do these next few things all at once: remove the sausages from their casing and break the meat up into little bits. Fry that up for about 8-10 mins over medium heat, until it's not pink anymore.

Boil the noodles until done per the package directions.

Thaw the chopped spinach to room temperature however you like... if you have the forethought to leave it out for a few hours, that's probably better than rinsing it under warm water... but it does have to get all loose. When thawed, squeeze as much water out of the spinach as you can.

In a bowl, combine the ricotta, spinach, eggs, and 1/2 tsp salt and 1/4 tsp ground pepper.

Grate the cheese.

Now, for assembly! In a 9x12 inch baking dish (I like the glass one so you can see the layers!), starting at the bottom, layer the following:

  • A thin layer of tomato sauce - just enough to cover the bottom of the dish
  • 3-4 lasagna noodles (enough to basically cover the total area)
  • 1/3 of the ricotta mixture, spread evenly over the noodles
  • 1/3 of the remaining tomato sauce, spread evenly over the ricotta mixture
  • 1/3 of your sausage bits, spread evenly
  • 1/3 of the grated cheese, spread evenly
  • 3-4 lasagna noodles (enough to cover)
  • 1/2 remaining ricotta mixture, spread evenly
  • 1/2 remaining tomato sauce, spread evenly
  • 1/2 remaining sausage, spread evenly
  • 1/2 grated cheese, spread evenly
  • 3-4 lasagna noodles (enough to cover)
  • remaining ricotta mixture, spread evenly
  • remaining tomato sauce, spread evenly
  • remaining sausage, spread evenly
  • top with remaining cheese, spread evenly

Now cover with foil and bake that sucker in a 400F oven for 30 minutes. Uncover, and bake another 15

NOTE: depending on how well you squeezed the liquid out of the spinach, how much sauce you used, and how saturated with water your noodles were, you might have to bake this a bit longer. I sometimes give it another 10-15 minutes, and then let it sit for 10 before serving.

I find you get about 8 decent squares, which I freeze most of individually. If you want to reheat a frozen square, put it in a smaller baking dish, cover with foil, and bake from frozen for 50+ mins at 400F... exactly how long will depend on the size of the square.

I love this almost more as leftover than I do the first time - it's so easy to pop a frozen square in the oven and an hour later, bam, you have an easy dinner that tastes way better than store bought!!

Give it a try and shoot me a comment if you have any questions!

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