Lasagna

This is loosely based on a recipe I got from George's mother Linda. Use the best ingredients you can get, particularly for the ricotta and mozzarella -- it really makes a difference.

• 4 lasagna noodles
• 1/2 lb. Italian sausage
• 1 15 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 15 oz. ricotta
• 1 egg
• 1/4 cup grated Parmigiano-Reggiano cheese
• 8 oz. mozzarella, grated
• spice suggestions: garlic powder, salt, freshly ground pepper, oregano, basil, rosemary, nutmeg, crushed red pepper flakes

Make the sauce: Cook the sausage in a 2-qt. saucepan, breaking it up with a wooden spoon. When it's browned, drain it and return it to the pan. Add the tomato sauce and paste and spices to taste (what spices you use depend on your tastes and on the spices in the sausage - the above list are just some suggestions). Simmer for 15 minutes or until thickened.

While the sauce is simmering, cook the noodles. Bring some water to boil in a large pot. When it's boiling, add a little salt and the noodles. Make sure you stir them frequently to keep them from sticking together. Cook according to package directions, drain, and run cool water over them to cool them and keep them from sticking together.

While the noodles are cooking, make the ricotta mixture. Put the ricotta in a medium bowl, add the egg and the Parmesan and spices to taste (I usually use garlic powder, oregano, and basil), and mix thoroughly.

When the noodles are cool, put two of them into the bottom of an 8"x8" pan - they should just about cover the bottom. Layer on half the ricotta, then half the sauce, then half the mozzarella. Put the last two noodles in and repeat the layering process.

Bake at 350 degrees F for 30 to 40 minutes, until the mozzarella on top is golden brown and melted.

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Last updated 20 July 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.