Joel Skelton

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MINDY STARK’S LASAGNA

 

Ingredients: (depending on the depth of your baking dish, you may have extras to use up later)

 

Rippled Lasagna Noodles 2 – 1 lb boxes (do not pre-cook)

Sausage (sweet or hot) 2 lbs bulk or link

Ricotta 3 – 15 oz containers

Shredded Mozzarella 1 - 31 oz package

Red Sauce 3 - 8 oz jars (garlic-basil, or garlic onion, or a mix of both—stay away from meat sauce—add fresh garlic, fresh basil and/or chopped onion—it’s all good)

1 egg

1 ½ cups diced fresh Parsley

1 ½ cups fresh Parmesan cheese

Salt, pepper & garlic to taste

 

Building Lasagna:

 

Note: It’s important to layer your Lasagna in the order listed below. Once cooked, the layers will stick together and you will be able to serve in a nice, cake-like manner.

 

Coat the casserole dish (sides too) with olive oil before starting.

Paint the bottom of the pan with a thin layer of red sauce.

 

Noodles:

Spread un-cooked noodles so the entire surface is covered. Try to avoid overlapping. Break into smaller pieces for complete coverage.

 

Cheese layer:

Mozzarella mixed with one cup of Parmesan (you can add sautéed mushrooms, sautéed onion, (sautéing first keeps moisture to a min) or black olives (a small quantity of all three?) to this layer if you desire.

 

Meat layer:

Cook Italian sausage and then let cool. Once cooled, pulse to small grain-like crumbles using a processor.  Be careful not to go too far and puree. Sprinkle over entire surface.

 

Ricotta layer:

Fold raw egg into Ricotta cheese along with 1 cup chopped fresh parsley. Add a dash of salt and pepper and mix until evenly combined. Using a spoon, place small dollops of this mixture over the entire meat area. Do not attempt to spread out (press gently on the next noodle layer and this will spread the Ricotta out evenly).  

 

Red sauce layer:

Spoon or drizzle red sauce over entire surface. It is not necessary to drench or go for complete coverage. Like the Ricotta, the sauce will spread out when you apply pressure on the next noodle layer.

 

After adding another layer of noodles, repeat fillings & noodles in the same order until you’ve reached the top of the casserole dish or your ingredients are almost used up. Make sure to save room for a garnish of sausage, mozzarella, parmesan & parsley florets on the very top.

 

Cover with foil (try to tent foil so it does not stick to top layer) and bake at 350 degrees for 45 minutes.  Covering guarantees the noodles will be cooked thoroughly.  Remove foil and finish baking until cheese is golden brown, approximately 30 minutes more.   

 

Serving Red Sauce:

 

Duplicate what you used for the filling. 

 

Note:  Let lasagna cool briefly before serving.  It will come out in nicely contained squares using a spatula. Cover with sauce, Parmesan and serve.


© 2017 Joel Skelton
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