Lasagna
Persons
8
Ingredients
- • 1 eggplant, sliced into 3/8-inch slices
- • 1 cup flour
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 1 cup olive oil
- • 1 pound Italian sausage, taken out of casing
- • 1 large container (30 ounces) whole milk Ricotta cheese
- • 1 cup parmesan cheese, grated
- • 2 eggs
- • 1 cup Italian parsley, chopped
- • 1 pot Quick Tomato Paste (see below)
- • 1 12-ounce box oven ready lasagna noodles (the quick cook kind)
- • 3 cups low moisture mozzarella cheese, grated
- • 1 disposable aluminum giant lasagna pan, 13½-inch long x 9⅝-inch wide x 2¾-inch high
Instructions
- Preheat oven to 375°.
- Dredge the eggplant slices in flour seasoned with salt and pepper.
- In a large sauté pan, heat ¼ cup olive oil. Sauté eggplant slices in batches (2 or 3 at a time) until slightly golden. Place fried slices on a paper towel to drain.
- In another large sauté pan, brown sausage, using a wooden spatula to break it into small pieces.
- In a large mixing bowl, gently mix ricotta cheese, Parmesan cheese, eggs and parsley.
- Ladle tomato sauce into the aluminum lasagna pan, adding enough to coat the bottom.
- Add a layer of lasagna noodles.
- Add a layer of half of the ricotta mixture.
- Add browned sausage.
- Add a layer of tomato sauce.
- Add a layer of lasagna noodles.
- Add a layer of the remaining ricotta mixture.
- Add a layer of eggplant slices.
- Add a layer of tomato sauce.
- Add a layer of lasagna noodles.
- Add a layer of tomato sauce.
- Top with a layer of mozzarella.
- Cover roasting pan with aluminum foil and bake for 45 minutes.
- Remove aluminum foil and bake for another 15 minutes or until cheese is golden brown.
- Remove from oven and let lasagna temper at room temp for 15 minutes.
- Note: The lasagna can be made in advance warmed up at the last minute.
- The best procedure for reheating:
- Remove from refrigerator for one hour to slack out.
- Cover with aluminum foil and place in a 375° oven for 20 minutes.
- Uncover and cook for another 10 minutes.
- Remove from oven and let lasagna temper at room temp for 15 minutes.
- Serve.