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Sausage Cheese Basil Lasagne

Please read the whole recipe before you start


2 Tablespoons Olive Oil
1 Lb Boca Italian Sausage
1 Cup Chopped Onion
3 Large Garlic Cloves, Chopped
2 Teaspoons Dried Oregano
1/4 Teaspoon Dried Crushed Red Pepper
1 28oz Can Crushed Tomatoes with added puree
1 14oz Can Diced Tomatoes with Green Pepper and Onion (Do not drain)
If you prefer, work out the crushed and diced tomatoes on your own.
1 Teaspoon Sugar (My opinion.)

Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and saute until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made a day ahead. Chill until cold, then cover and keep chilled.)


1 Cups (Packed) Fresh Basil Leaves
1 15oz Container Ricotta Cheese
1 Cups Grated Mozzarella Cheese
Cup Grated Parmesan Cheese (As always, use the good kind. Cheap Parmesan is like puke. (Literally))
1 Large Egg
Teaspoon Salt
Teaspoon Ground Black Pepper

Using on/off turns, chop basil leaves finely in a processor. Add ricotta, mozzarella, Parmesan, egg, salt and pepper. Using on/off turns, process filling until just blended and texture is still chunky.


10-12 Boiled Lasagne Noodles (8oz package)
3 Cups Grated Mozzarella Cheese
1 Cup Grated Parmesan Cheese

Preheat oven to 375 degrees Fahrenheit (roughly.) Oil your pan (13x9x2 inch or thereabouts.) Spread 1- cups of Sauce in the pan. Arrange 3 noodles on sauce. Drop 1-1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with cup mozzarella and cup Parmesan. Repeat layering of sauce, noodles, filling an cheeses about 2 more times (depending on your pan size.) Top with noodles. Spoon remaining sauce on noodles. Sprinkle on the remaining cheeses. Cover with foil (oil the inside of the foil if you wish.)

Bake lasagne 40 minutes. Uncover. Increase oven temp to 400 degrees Fahrenheit. Bake until noodles are tender, sauce bubbles thickly and edges of lasagne are golden and puffed. (?) About 20 minutes. Let stand 15 minutes before serving.