Mario Pei’s Lasagne | Searching4Zen

Ingredients

• 3 tablespoons oil
• 1 medium yellow onion, peeled and chopped
• 4 cloves of garlic, minced
• 1 ½ pounds sweet Italian sausage, casings removed
• 1 tablespoon chopped fresh parsley
• 1 32 ounce can peeled Italian plum tomatoes
• 1 5 ounce can tomato paste
• Salt and pepper
• ½ teaspoons dried basil
• 1 pound fresh ricotta
• 1 egg, lightly beaten
• ½ cup parmigiano-reggiano
• 1 pound dried lasagna noodles
• 1 pound fresh mozzarella, thinly sliced
• Stir in tomatoes, tomato paste, and 2 cups water and season to taste. Reduce heat to low and simmer, stirring until sauce thickens, about 1 ½ hours. Stir in basil and set aside.
• Combine ricotta, egg and ¼ cup Parmigiano in a medium bowl and set aside.
• Preheat oven to 350 degrees. Spread a thin layer of sauce in a medium deep baking dish, and then cover with several sheets of the pasta.
• Spread 1/3 of the ricotta mixture over the pasta, cover with more pasta, spread 1/3 of the sauce over the pasta and arrange 1/3 of the mozzarella over the sauce.
• Repeat layers, ending with ricotta, sauce, and then mozzarella. Sprinkle with the remaining ¼ cup Parmigiano.
• Bake until sauce is bubbling, about 40 minutes. Let rest about 15 minutes before serving.
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• Dinner
• Main Dishes
• Pasta