Lasagna Pietro

  • 1  Pkg Rossi Pasta Lasagna (Any flavor)
  • 3 to 4  cup  of your favorite Italian tomato sauce
  • 2  fresh tomatoes, reserve juice (or 1 28oz can of same)
  • 8  ounce  mozzarella, grated
  • 4  ounce  grated Parmesan
  •   Meat Filling:
  • 1  lb  hot Italian sausage
  • 1/2  shallot, diced
  • 1  small onion, diced
  • 1  large green pepper, sliced in strips
  • 1  tablespoon  tamari
  • 4 to 8  ounce  roasted red bell peppers (optional)
  •   Cheese Filling:
  • 1 15  ounce  lite Ricotta
  • 1  cup  lite sour cream
  • 1  clove garlic, minced
  • 1/3  cup  milk or half and half
  • 1  tablespoon  virgin olive oil
  • 1  tablespoon  balsamic vinegar
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.

During above saute', combine all ingredients for cheese filling in a medium bowl. Blend thoroughly.

Use a GLASS 9x12 deep lasagna dish if possible.

As suggested on package, layer ingredients beginning with:

1/2 cup tomato sauce
3 sheets of lasagna
1 cup of cheese filling
1/4 of the meat filling
1/4 of the mozzarella
1/2 cup tomato sauce
2 tbsp of Parmesan

Repeat this until you're out of stuff or the pan is full. When complete, add 1/2 to 3/4 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*. Make sure to use a cookie sheet below to catch any overflow. Uncover and bake out excess moisture for 10 to 20 mintues 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 mintues to firm up. Enjoy!