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Tonight’s Dinner: Lasagna

Ingredients:

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 4 garlic cloves, minced
• 1 pound of ground sausage
• 1 (6 ounce) can tomato paste
• 5-6 large heirloom tomatoes, diced
• 2 teaspoons basil
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• Salt and pepper to taste
• 1 pound whole milk ricotta cheese
• 1 large egg, beaten
• 1-1/4  cups shredded Parmesan cheese, divided
• 1/4 cup fresh Italian parsley, chopped
• 1 pound whole milk buffalo mozzarella, sliced
• 1/4 cup shredded mozzarella

Directions:

1. Preheat oven to 400 degrees F.
2. In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft, about five minutes. Add the garlic and cook for another minute. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 10 minutes.
3. Mix in the tomato paste until well combined. Stir in the tomatoes, basil, cumin, oregano, salt and pepper until well combined. Bring to a boil, then reduce the flame to low and let simmer for at least 30 minutes.
4. While the sauce cooks, soak the lasagna noodles in hot tap water for at least 20 minutes.
5. In a medium bowl whisk together the ricotta, one cup of Parmesan cheese, the egg, parsley, salt and pepper to taste; set aside.
6. Once the meat sauce is ready, ladle about one third of it into a 9 x 13-inch baking dish. Spread the sauce over the bottom of the dish. Then add half the pasta (in one layer over the meat sauce), half the mozzarella, half the ricotta mixture and another third of the meat sauce.
7. Add another single layer of noodles, mozzarella, ricotta mixture and the remaining meat sauce. Sprinkle the remaining quarter cup of Parmesan and shredded mozzarella over the top. Bake, uncovered, for 35 minutes, or until the sauce is bubbling. Serve immediately with crusty bread.

This article and recipe adapted from this site

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