Deep Deep Lasagna with Sweet Italian Sausage

  • 1 box lasagna noodles
  • 1 jar tomato sauce
  • 1 lb sweet Italian sausage, casings removed
  • ¼ cup red wine
  • 3 cups ricotta cheese
  • 4 cups grated mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ large yellow onion, diced
  • 1 green pepper, diced
  • 1 Tbsp fresh thyme, chopped
  • ¼ cup fresh parsley, chopped
  • 3 Tbsp olive oil
  • Kosher salt and fresh cracked black pepper

Heat oil in a large skillet and add sausage. Cook until all pieces are browned, breaking up the pieces as you go with the back of a wooden spoon. Add onions and peppers, cook 5 minutes more. Add thyme and red wine. Let red wine cook down until the pan is almost dry, then add tomato sauce. Mix together, remove from heat and set aside. Cook lasagna noodles in boiling salted water until al-dente, drain and lay flat until ready to assemble. To assemble, spoon a little bit of the tomato sauce into the bottom of a standard sized baking dish, only enough to cover the bottom thinly. Layer one layer of noodles, then 1 c ricotta, then sauce (a good amount this time, making sure to get lots of sausage), then 1 cup mozzarella cheese. Season lightly with salt and pepper. Repeat 2 more times, finishing with a layer of noodles. Sprinkle remaining mozzarella and parmesan over top, cover with tin foil and place in a 400 degree oven. After 30 minutes remove foil and bake 15 minutes more or until cheese is browned and the sides are bubbling. Serve garnished with chopped parsley.

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