It’s not often (NEVER), that the Chef gives credit to someone else for a recipe but this recipe for Lasagna was so good, I can’t improve it. Served at the Loon Feather Reunion Party, I spent some time trying to figure out the spices in the red sauce that made this dish so good. I tasted fennel, red pepper flakes (hint of heat) and Basil. When I finally asked Lynn for the recipe, I find out the secret ingredient is HOT Italian Sausage: go figure.
Anyway here it is, try it, You’ll like it.
Lynn’s LasagnaMEAT SAUCE: 1 LB. HOT ITALIAN SAUSAGE (BULK) 1 CAN TOMATOES (16oz) 1 TBSP OF MINCED GARLIC 12 OZ. CAN OF TOMATO PASTE 1 TBSP WHOLE BASIL 1-1/2 tsps SALT BROWN MEAT SLOWLY. SPOON OFF FAT. ADD REMAINING INGREDIENTS. SIMMER UNCOVERED 1/2 HOUR….STIR OCCASIONALLY. 1# LASAGNA : COOK AND DRAIN, RINSE IN COLD WATER CHEESE FILLING: COMBINE 3 CUPS OF CREAMY COTTAGE CHEESE 1/2 CUP GRATED PARMESAN 2 TBSP PARSLEY FLAKES 2 BEATEN EGGS 1 tsp SALT 1/2 tsp PEPPER
1-1/4 LB. MOZZARELLA CHEESE SLICED SPRAY LASAGNA BAKING DISH WITH PAM START WITH THE NOODLES PLACE 1/2 OF COOKED NOODLES IN BOTTOM OF PAN…..THEN SPREAD WITH HALF OF CHEESE FILLING, COVER WITH HALF OF MOZZARELLA, THEN HALF OF MEAT SAUCE——– REPEAT LAYERS BAKE UNCOVERED AT 350 UNTIL HOT IN THE MIDDLE (ABOUT 45 MIN TO 1 HOUR)