Lasagna

This lasagna has a spicy tomato sauce and lots of flavor. It is not low cal, so make sure to invite a tableful of friends to help devour it.

The tomato sauce can be made ahead, and leftovers are really tasty.

Tomato sauce

  • 3 Tbsp olive oil
  • 1 med onion, finely diced
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 3/4 tsp dried marjoram
  • 3/4 tsp dried crushed red pepper

Heat oil in large, heavy saucepan over medium heat. Add onions, garlic, and herbs, and cook until the onions turn translucent, stirring occasionally. About 10 min.

  • 4 cans (14 oz) diced Italian style tomatoes
  • 1 can tomato sauce
  • 1/2 c dry red wine

Add to the onion mixture in the saucepan and simmer gently until sauce thickens, about 1 hour 15 minutes.

When the sauce is thick, add in the browned turkey sausage (below) and season to taste with salt and pepper

  • 1 Tbsp olive oil
  • 1 1/4 lbs hot Italian turkey sausages

Remove casings from sausages, break into pieces and brown in a skillet. Remove sausage from pan and drain on paper towels. Break into small bits with a fork or by pulsing briefly in a food processor. Set aside until the tomato sauce is finished.

Cheese sauce

  • 1 15-oz container low-fat ricotta cheese
  • 1 10-oz package frozen chopped spinach, thawed and squeezed dry
  • 1 c grated Parmesan cheese
  • 2 large eggs
  • 1/4 c whipping cream
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper

Whisk together in a large bowl. Set aside.

Assemble and bake

Preheat oven to 375°F.

  • Prepared tomato sauce (above)
  • Prepared cheese sauce (above)
  • 3/4 c grated Parmesan cheese
  • 3 c shredded provolone cheese (12 oz)
  • 9 uncooked lasagna noodles

Spoon 1 cup of tomato sauce into bottom of a 13" x 9" x 2" glass pan.

dollops of sauces
provolone cheese
Parmesan cheese
tomato sauce
noodles

provolone cheese
Parmesan cheese
cheese sauce
tomato sauce
noodles

provolone cheese
Parmesan cheese
cheese sauce
tomato sauce
noodles

tomato sauce

Make layers
[end]
   1 cup provolone
   1/4 c parmesan
   1 cup cheese sauce
   1 cup tomato sauce
   3 lasagna noodles
[start]

Repeat.

Repeat again, except this time dollop the remaining cheese sauce on top and spoon remaining tomato sauce around the dollops.

Cover tightly with foil and bake 50 minutes at 375°F. Remove foil and continue baking another half-hour until lasagna is hot and bubbly. Let stand 15 minutes before serving.

Servings: 8 very generous

Credits: Bon Appétit (March 1999) via Epicurious.com