23 April 2009

My Sundried Tomato Lasagne Recipe that was in the GR Press

Sauce Ingrediants:
1 tbsp Extra Virgin Olive Oil
1 medium white onion, diced
4 cloves of garlic, pressed through a garlic press or minced
1 tsp of brown sugar
1 tbsp balsamic vinegar
1 lb of bulk sweet Iitalian sausage
1 28 oz can of crushed tomatoes
1 cup of oil packed sun-dried tomatoes
1 cup of roasted sweet red peppers (pimentos)
1/2 tsp salt (optional)
Pour 1 tbsp of olive oil in a dutch oven, large sauce pan, or saute pan on medium heat. Add diced onions, garlic, and brown sugar. Cook onions until translucent. Add balsamic vinegar and cook 1 minute longer to de-glaze the panAdd sweet Italian sausage and break it up into little pieces and cook through. Put sun-dried tomatoes and pimentos in a food processor or blender and puree.Add puree mix and crushed tomatoes to sauce pan.
Optional: add 1/2 tsp salt to taste. Bring just to a boil and reduce to simmer for 20 minutes.

Preheat oven to 375 degrees.

While oven is heating and sauce is simmering, prepare the
Ricotta cheese mix.
2 eggs, slightly beaten.
32 oz whole milk ricotta cheese
1 cup freshly grated Grana Padano or Parmesan cheese
2 tbsp of parsley
1 cup of pine nuts (pignolias)
extra virgin olive oil
Brush the inside of a small skillet with oil olive. Heat on medium heat for 1 minute. Turn to low and add pignolias. Stir constantly until they start to brown. Remove from heat and set aside.In a medium bowl, slightly beat two eggs, fold in ricotta, Grana Padano, parsley, and pignolias until well mixed. Set aside.
2 oz of fresh basil.
9 0z package of thin, flat lasagne noodles (uncooked)
3 cups of pre-shreded Italian 5 cheese blend (Mozzarella, Provolone, Romano, Asiago, and Parmesan)
1 tbsp parsley
Brush interior of a glass 9x13 baking dish with olive oil. Ladle one cup of sauce into dish and spread around the bottom. Layer 4 uncooked lasagne noodles , then 1/2 Riccota mixture, whole basil leaves, 1/3 of sauce, 1 cup of 5 cheese blend. Repeat.Layer 4 more noodles, last of sauce, last of 5 cheese blend. Sprinkle with parsley.Cover with foil and bake for 50 minutes. Remove foil and bake another 10 minutes.Remove from oven and let rest for 10 minutes before cutting.

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