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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5293037/
Who needs a full moon as an excuse to make Lasagne? Pasta, cheese and meaty sauces all rolled into one yummy, Lovely Luna Lasagne dish from the kitchens of
BlimpWolf
Sunday evening is a time for a filling, satisfying meal with friends. What better way to welcome the week, then to mangia with a truly cheesy lasagna? With a little prep work up front, you can have a very delicious meal that can satisfy a large group, or one that can serve well for days to come as leftovers. Here's what you'll need:
-2 tablespoons olive oil
-1 cup chopped yellow onion (1 onion)
-2 garlic cloves, minced
-1 1/2 pounds sweet Italian turkey sausage, casings removed (mild)
-1 (28-ounce) can crushed tomatoes in tomato puree (1 large can)
-1 (6-ounce) can tomato paste (1 small can)
-1/4 cup chopped fresh flat-leaf parsley, divided
-1/2 cup chopped fresh basil leaves
-Salt (Kosher)
-Freshly ground black pepper
-Red pepper flake
-1/2 pound lasagna noodles (look for a box of 8 or 9oz at the store, I recommend the 'no boil' variety)
-15 ounces ricotta cheese (1 small tub, whole milk or skim, your choice)
-3 to 4 ounces creamy goat cheese, crumbled
-1 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 extra-large egg, lightly beaten
-1 pound fresh mozzarella, thinly sliced (you can find pre-sliced at the store)
To begin, preheat your oven to 400º F. Next, roughly chop a yellow onion and cook in a 10-12" skillet in the olive oil for roughly 5 to 6 minutes over a medium-low heat (the onions should become translucent). Next, add the garlic and cook for another minute. Now to add some substance to our lasagna! Take your turkey sausage (which is nice and lean), and cut the casings, and squeeze the meat out into the pan. Use a fork to break it up and cook for roughly 8 to 10 minutes (until the meat is no longer pink). Once this has happened, add in the crushed tomatoes (and sauce), tomato paste, the chopped basil, half of the parsley, 1 1/2 tsp of salt and 1/2 tsp of pepper and a pinch of red pepper flake (to taste), and let simmer over a medium-low heat for approximately 20 minutes to thicken.
In a mixing bowl, combine the ricotta cheese, the goat cheese, 1 cup of the Parmesan cheese, the egg, the remainder of the parsley, 1/2 tsp salt and 1/2 tsp pepper. Stir these items together into a nice paste and set aside, or in the fridge, until the sauce has thickened.
In a 9x12x2 baking dish, ladle in roughly 1/3 of the sauce and spread around the bottom. Next, build a layer using the lasagna noodles (mine could take roughly 3 columns of 3). Take half of your thinly sliced mozzarella and layer it atop the noodles. Next, spoon half of your cheese mixture over the top of the noodles and mozzarella. Now add another 1/3 of your sauce, then another layer of noodles, mozzarella, and cheese mixture. Finally, ladle on the last 1/3 of your sauce, then LIBERALLY sprinkle the top with another 1/3 cup of Parmesan cheese (this IS a 'supremely cheesy' lasagna, after all!). Park in your oven for approximately 30 minutes, until you can see the sauce bubbling.
Once you have taken it out of your oven, I recommend putting a layer of aluminum foil over the top and letting it rest for 10-15 minutes. This will help the lasagna to keep together when you cut it into servings. This goes well with a green salad, or just some garlic bread. Regardless of how you serve this dish, it is a guaranteed crowd pleaser!
When you make this dish, be sure to invite over some friends or family and enjoy a hearty Sunday dinner. In honor of the holiday tomorrow, our kitchens are staying open a few extra hours. Care to place an order?
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5293037/
Who needs a full moon as an excuse to make Lasagne? Pasta, cheese and meaty sauces all rolled into one yummy, Lovely Luna Lasagne dish from the kitchens of
BlimpWolf******************************Sunday evening is a time for a filling, satisfying meal with friends. What better way to welcome the week, then to mangia with a truly cheesy lasagna? With a little prep work up front, you can have a very delicious meal that can satisfy a large group, or one that can serve well for days to come as leftovers. Here's what you'll need:
-2 tablespoons olive oil
-1 cup chopped yellow onion (1 onion)
-2 garlic cloves, minced
-1 1/2 pounds sweet Italian turkey sausage, casings removed (mild)
-1 (28-ounce) can crushed tomatoes in tomato puree (1 large can)
-1 (6-ounce) can tomato paste (1 small can)
-1/4 cup chopped fresh flat-leaf parsley, divided
-1/2 cup chopped fresh basil leaves
-Salt (Kosher)
-Freshly ground black pepper
-Red pepper flake
-1/2 pound lasagna noodles (look for a box of 8 or 9oz at the store, I recommend the 'no boil' variety)
-15 ounces ricotta cheese (1 small tub, whole milk or skim, your choice)
-3 to 4 ounces creamy goat cheese, crumbled
-1 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 extra-large egg, lightly beaten
-1 pound fresh mozzarella, thinly sliced (you can find pre-sliced at the store)
To begin, preheat your oven to 400º F. Next, roughly chop a yellow onion and cook in a 10-12" skillet in the olive oil for roughly 5 to 6 minutes over a medium-low heat (the onions should become translucent). Next, add the garlic and cook for another minute. Now to add some substance to our lasagna! Take your turkey sausage (which is nice and lean), and cut the casings, and squeeze the meat out into the pan. Use a fork to break it up and cook for roughly 8 to 10 minutes (until the meat is no longer pink). Once this has happened, add in the crushed tomatoes (and sauce), tomato paste, the chopped basil, half of the parsley, 1 1/2 tsp of salt and 1/2 tsp of pepper and a pinch of red pepper flake (to taste), and let simmer over a medium-low heat for approximately 20 minutes to thicken.
In a mixing bowl, combine the ricotta cheese, the goat cheese, 1 cup of the Parmesan cheese, the egg, the remainder of the parsley, 1/2 tsp salt and 1/2 tsp pepper. Stir these items together into a nice paste and set aside, or in the fridge, until the sauce has thickened.
In a 9x12x2 baking dish, ladle in roughly 1/3 of the sauce and spread around the bottom. Next, build a layer using the lasagna noodles (mine could take roughly 3 columns of 3). Take half of your thinly sliced mozzarella and layer it atop the noodles. Next, spoon half of your cheese mixture over the top of the noodles and mozzarella. Now add another 1/3 of your sauce, then another layer of noodles, mozzarella, and cheese mixture. Finally, ladle on the last 1/3 of your sauce, then LIBERALLY sprinkle the top with another 1/3 cup of Parmesan cheese (this IS a 'supremely cheesy' lasagna, after all!). Park in your oven for approximately 30 minutes, until you can see the sauce bubbling.
Once you have taken it out of your oven, I recommend putting a layer of aluminum foil over the top and letting it rest for 10-15 minutes. This will help the lasagna to keep together when you cut it into servings. This goes well with a green salad, or just some garlic bread. Regardless of how you serve this dish, it is a guaranteed crowd pleaser!
When you make this dish, be sure to invite over some friends or family and enjoy a hearty Sunday dinner. In honor of the holiday tomorrow, our kitchens are staying open a few extra hours. Care to place an order?
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5293037/
Category Photography / Tutorials
Species Unspecified / Any
Size 1239 x 826px
File Size 816.6 kB
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