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Sweet and Spicy Italian Sausage Lasagna 3 tablespoons extra virgin olive oil 3 garlic cloves, minced 3 links (about 1 pound) sweet Italian sausage, casings removed 3 links (about 1 pound) spicy Italian sausage, casings removed 1 28-ounce can crushed tomatoes 2 bunches fresh basil leaves 2 teaspoons dried oregano Salt, to taste Freshly ground black pepper, to taste 15 dried 7- by 3 1/2-inch, no-boil lasagna noodles 3 to 4 cups well drained, cooked spinach leaves* 2 red bell peppers, roasted, peeled, seeded, and julienned** 1 pound fresh mozzarella cheese, sliced 7 ounces aged Parmesan cheese, grated (about 3/4 cup) Heat oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Add sausage meat and cook, stirring frequently, about 5 minutes. Drain off any excess fat and then stir in the tomatoes. Simmer until thickened slightly, about 10 minutes. Stir in basil, oregano, salt, and pepper. Pour into large measuring cup. Add enough water to make 6 cups of sauce. Spread 1/2 cup sauce evenly over bottom of an oiled 13-by-9-inch casserole. Lay three noodles over sauce. Spread 1/4 of the prepared spinach and red peppers evenly over noodles, 1/2 cup sauce evenly over spinach and peppers, and 3/4 cup sliced mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, spinach, peppers, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles over previous layer and top with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. Adjust oven rack to middle position and heat oven to 375 degrees F. Cover pan with large sheet foil oiled with olive oil. Bake 20 to 25 minutes, remove foil and continue baking until top turns golden brown in spots, about 12 minutes. Remove pan from oven and let lasagna rest 5 minutes. Cut and serve immediately. *We love to cook about 2 to 3 bunches of fresh spinach in a small amount of olive oil with some salt and pepper, but a good quality cooked frozen spinach is a good substitute, too. **Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
