Lasagna Pietro
Ingredients:
1 package of Rossi Pasta Classic Lasagna
1 pound hot Italian sausage ½ shallot, diced
1 small onion
1 large green pepper, sliced in strips
1 tablespoon tamari
4 to 8 oz. roasted red bell peppers (optional)
1 (15 oz) lite ricotta
1 cup lite sour cream
1 clove garlic, minced
1/3 cup milk or half & half
1 tablespoon virgin olive oil
1 tablespoon balsamic vinegar
3 to 4 cups of your favorite Italian tomato sauce
2 fresh tomatoes, peeled & diced, reserve juice (or 1 (28 oz) can of same)
8 oz mozzarella, grated
4 oz grated parmesan
DIRECTIONS:
1. Remove sausage from skins if necessary, brown sausage for about 10 minutes adding shallot, onion, and peppers. Drain and then add tamari. Cover and let stand until assembly.
2. During above sauté, combine Ricotta, sour cream, garlic, milk, virgin olive oil, and balsamic vinegar in a medium bowl. Blend thoroughly..
3. As suggested on package, layer ingredients beginning with: ½ cup tomato sauce, 3 sheets of lasagna, 1 cup of cheese filling, ¼ of the meat filling, ¼ of the mozzarella, ½ cup tomato sauce, and 2 tablespoons of parmesan. Repeat this until youre out of ingredients or the pan is full. When complete, add ½ to ¾ cup of water (or reserved tomato juice) to the corner of the dish, cover tight with a foil dome, and bake for 1 hour at 375* .
4. Make sure to use a cookie sheet to catch any overflow. Uncover and bake out excess moisture for 10 to 20 minutes at 350*. Keep an eye on the side of the glass dish and watch the top for proper browning. Let stand for about 15 to 25 minutes to firm up.
NOTES AND SUGGESTIONS:
Use a glass 9x12 deep lasagna dish if possible.
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