I hope you all had a
wonderful weekend! We certainly did. We had a blast with Jeff and Jeanna, lots
of laughs, good food and fun. The big guy and Jeff go way back to childhood in
Pendleton OR, as they grew up across the pasture from each other and have been
best friends since the age of 4 – ah…that’s over 50 years. Scary isn’t it?
Knowing we had a year’s
worth of catching up to do and not wanting to spend a ton of time in the
kitchen, lasagna seemed like a good choice for Friday night’s dinner as it can
be prepped in advance. With an almost
unlimited number of ways to make this this wonderful Italian comfort dish, this
particular version is constructed of two different sauces, one with sausage and
red pepper and the other of sautéd mushrooms buried in a creamy, nutmeg
flavored béchamel. Oozing mozzarella and parmesan cheese, the end result is
absolutely to die for and the leftovers are even better. We should know – we
had ‘em last night for dinner.
I think it’s darn near
impossible to make a bad baked pasta although I’m sure the big guy would beg to
differ if it’s the vegetarian kind, but this lasagne is extremely flavorful and
lighter likely due in part to the lack of ricotta cheese and the additional
vegetables. It’s a keeper, I promise!
Sausage and Mushroom
Lasagne
1 pound Italian
sausage, casings removed
2 tablespoons oil
Salt and pepper to
taste
2 cups chopped onion
3 garlic cloves, minced
3/4 teaspoon rosemary
Hot pepper flakes to
taste
3 large red peppers,
chopped, chopped
1 28 ounce can crushed
tomatoes
2 Tablespoons balsamic
vinegar
Brown sausage in a
dutch oven. Remove from pan. Add oil, along with onion, garlic, rosemary and
hot pepper flakes. Season with salt and pepper. Saute until onion is soft. Add
chopped red peppers. Cook until soft. Add crushed tomatoes, cover pot and
summer for 20 minutes. Puree tomato mixture in several batches in a food
processor and pour into large saucepan. Add sausage and balsamic vinegar. Simmer
uncovered for 5 minutes. Set aside.
Mushroom Sauce:
1 pound mushrooms,
sliced
1 Tablespoon vegetable
oil
1/4 cup butter
1/4 cup flour
2-1/2 cups milk
1/4 teaspoon nutmeg
Salt & pepper to
taste
Heat oil in sauté pan.
Add mushrooms and sauté until all liquid has been released and absorbed and
mushrooms are cooked. Set aside. Melt butter in saucepan. Add flour and cook,
stirring constantly for 2 minutes. Whisk in milk and cook stirring constantly
until sauce has thickened.
To Assemble:
1 pound lasagna
noodles, cooked per package directions
2 cups mozzarella
cheese
2 cups parmesan cheese
Preheat oven to 375.
Oil a 9 x 13 inch baking dish. Coat bottom of dish with sausage/red pepper
sauce. Add layer of noodles, then add layer of sausage/red pepper sauce.
Sprinkle with cheeses. Top with layer of lasagna noodles. Top with mushrooms,
then all of cream sauce. Sprinkle with cheeses. Top with layer of noodles, rest
of the sausage red pepper sauce. Sprinkle with remaining cheeses.
Bake uncovered for 40
minutes. Cover with foil and bake for additional 10 minutes. Let stand for 10
minutes before serving.
Serves 8.
I love all the variations of lasagna - I don't think I've ever met one that I didn't like!
Posted by: pam | 07/19/2010 at 11:51 AM
I am not sure why - but I am not a big fan of ricotta - so I am glad to see a recipe for a Lasagna without it! Glad to see the vacation just keeps getting better and better!
Posted by: Nanan | 07/19/2010 at 01:33 PM
I'm so glad you had a good time with your friends. Isn't catching up wonderful?
Your lasagna looks delicious and reminds me that it's time for me to make a batch again.
Posted by: Mags | 07/19/2010 at 05:30 PM
Pam - so true isn't it. I don't think I've met one either.
Lea - this is a real keeper and I'll be making more versions without the ricotta from now on too. It's much lighter and definitely creamier.
Mags - Catching up is wonderful. Honestly we were all worn out by Sunday afternoon and needed naps.
Posted by: June | 07/20/2010 at 10:17 AM