Things I discovered while typing up this recipe – I forgot to add the red wine and I layered my lasagna incorrectly. Oh well. It still tasted good. We had all of the herbs growing in the garden, so I used fresh herbs instead of dried which gave this lasagna a nice herby flavor. I did find this recipe a little too sweet which may have been my fault, or the fault of the recipe, not sure, either way I’d pay better attention to that next time I make this.
Lasagna #2 from Bake Until Bubbly by Clifford A. Wright
1 pound lasagne
1 tablespoon extra-virgin olive oil
1 pound sweet italian sausages, casings removed, meat crumbled
1 cup dry red wine
2 cups tomato sauce (page 243)
2 tablespoons dried oregano
1 tablespoon sugar or to taste
2 teaspoons dried rosemary
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
salt and freshly ground pepper
2 large eggs
3/4 cup freshly grated parmesan cheese
16 ounces ricotta cheese
1 pound mozzarella cheese
1. Preheat the oven to 400 degrees.
2. Bring a large pot of abundantly salted water to a vigorous boil. Add the lasagne and boil until half-cooked. Drain and keep them in cold water until needed to prevent them from sticking together.
3. Meanwhile, in a deep flame-proof casserole or a large saucepan, heat the olive oil over medium-high heat, then cook the sausage until browned, breaking it up further with a wooden spoon, 5 to 6 minutes. Pour in the red wine and let it evaporate for 5 minutes, then pour in the tomato sauce. Add the oregano, sugar, rosemary, thyme, and fennel seeds. Season the sauce with salt and pepper and stir to blend. Reduce the heat to medium-low and cook until the sauce is slightly dense, 20 to 40 minutes.
4. Meanwhile, as the sauce cooks, beat the eggs in a large bowl. Add the parmesan to the eggs and then beat in the ricotta cheese. Season with salt and pepper and set aside.
5. Lightly oil a lasagna pan. Layer the lasagne, ricotta cheese mixture, lasagne, sauce, and mozzarella, in that order, finishing the top layer with a little mozzarella and sauce. Cover the top with a tented piece of aluminum foil and bake until the cheese is melted and the sauce on the sides of the pan is bubbling, about 35 minutes. Serve hot.