Sausage Lasagna For The Non-vegetarian Food Lovers

By Author: rajiv tiwari
Total Articles: 111
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Ingredients For The Lasagna Sauce:

• 1 tablespoon olive oil
• ¼ medium yellow onion, finely chopped
• 2 medium garlic cloves, thinly sliced
• Kosher salt to taste
• Ground black pepper to taste
• ½ pound chicken sausage, finely chopped
• ¼ pound mince chicken
• ¼ cup dry white wine
• 1 can crushed tomatoes
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 dried bay leaf

Ingredients For The Lasagna:

• ½ box no-boil lasagna noodles
• 12 ounces ricotta cheese
• ½ pound mozzarella cheese, thinly sliced
• 1 cup finely grated Parmesan

Directions For The Lasagna Sauce:

1. To make the best lasagna sauce, everything has to be just right. Heat the olive oil in a large, heavy pot over a medium-high flame.

2. When it’s just heated, add in the onion and garlic, season it well with salt and freshly ground black pepper to taste. Cook the mixture until it’s just soft.

3. Add in the sausages and chicken mince and keep stirring frequently to avoid the ...
... lasagna sauce getting burnt.

4. Keep cooking in the same way until meat starts to brown, around 10 minutes.

5. Pour in the wine and cook again, scraping bottom of pan to incorporate browned bits of the lasagna sauce, until the alcohol smell is cooked off.

6. Stir in the tomatoes, ½ tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper for lasagna sauce that has flavour.

7. Keep stirring until well mixed and the tomatoes start to simmer.

8. Reduce the flame to low and simmer, stirring occasionally, until flavours of the lasagna sauce combine, around 30-40 minutes.

9. Your lasagna sauce is ready!

Directions For The Lasagna:

1. Preheat the oven to 180° C.

2. Spread some of the lasagna sauce in a thin, even layer over the bottom of a lasagna baking dish.

3. Layer 2 lasagna noodles over sauce, and add some more sauce on top, spreading it evenly over the lasagna noodles. Evenly put ¼ of the ricotta across the sauce, top with ¼ of the mozzarella and sprinkle ¼ Parmigiano-Reggiano. Repeat the procedure with remaining ingredients.

4. Cover the lasagna dish with a foil and bake well until the lasagna sauce is bubbling and noodles are beginning to soften, around 40 minutes.

5. Remove foil from the lasagna dish and bake again until the cheese is bubbly and top is golden, around 15-20 minutes. The lasagna noodles should be completely tender.

6. Allow the lasagna to rest 20 minutes before cutting.

7. Your lasagna is ready to serve!

Author Bio :

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Sausage Lasagna, best lasagna