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Tuesday, February 16, 2016



Meat Sauce:
1 1/2 lb Italian sausage, casing removed
1 Tbs olive oil
1 large onion, chopped
4 garlic cloves, minced
1 28-oz can San Marzano crushed tomatoes
1 28-oz can San Marzano tomato puree
2 14-oz can chopped tomatoes
3 bay leaves
1 Tbs ground oregano
1 Tbs garlic salt (or to taste)
1 pkg frozen spinach, drained

Saute Italian sausage in large pot and transfer to food processor. Coarsely chop. Discard oil from pot.

Add olive oil to pot and add onion. Saute on medium heat until translucent. Add chopped garlic. Add sausage back to pot.

Add tomatoes, bay leaves, ground oregano and garlic salt. When sauce starts to bubble, turn heat to low and cover pot. Simmer for 1 hour, stirring occasionally.

Add spinach and simmer for another 30 minutes. Take off stove.

Bechamel Sauce:
4Tbs butter
4Tbs flour
2 2/3 cups 2% milk
1 tsp salt
1/4 tsp nutmeg

Melt butter over low heat and add flour. Whisk until light brown. Add milk in slow stream, whisking constantly. Add salt & nutmeg. When thickened, take off stove.

Boil 12 sheets pasta (enough to have 4 layers) according to package instructions and place on towel.

Cut 2 medium zucchini into 1/2-inch coins and quarter. Saute in olive oil until softened.

Add sauce to bottom of pan. Layer with pasta, sauce, Parmesan cheese and Bechamel sauce. Repeat until all pasta is used. In one layer, add zucchini after sauce. If desired, add fresh basil leaves in another layer.

Note: Not all the meat sauce will be used.

Bake covered at 350 degrees for 40 minutes or until lasagne sauce is bubbly. Remove foil 5 minutes before the end.

2016 01 16

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