Sweet Sausage and Three Cheese Lasagna

For the sauce:


2 tablespoons olive oil

1/2 medium yellow onion, finely chopped (about 1 cup)

4 medium garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

1 pound sweet Italian sausage, removed from casings and crumbled

1/2 pound lean ground pork

1/3 cup dry white wine

2 (28-ounce) containers crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

2 medium dried bay leaves

For the lasagna:

1 (9-ounce) box no-boil lasagna noodles

24 ounces ricotta cheese

1 pound mozzarella cheese, low-moisture or fresh, thinly sliced

2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

Directions

For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off. Add tomatoes, 1 tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.



For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.



Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.

Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

Lasagna Soup

This wonderful recipe comes from Alison Lewis and is on her web site Ingredients, Inc. I love her web site and I suggest you check her out!

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

1 pound mild Italian sausage

1 cup diced onion

1 cup diced carrots

1 (8-ounce) package sliced fresh mushrooms

2 garlic cloves, minced

4 cups low-salt, fat-free chicken broth

1 (14 1/2-ounce) can diced tomatoes with basil and oregano

1 (15-ounce) can tomato sauce

1/2 teaspoon dried Italian seasoning

1 cup mini farfalle pasta (piccolini) “Barilla” makes it

2 cups fresh spinach

2 cups freshly grated Asiago cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil, (optional)

1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.

2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.