Dave and I probably ate off this recipe for at least 5 meals haha. I guess it wasn't so smart to make an entire lasagna and not invite anyone over to share, but it was a new recipe! I had a bunch of homemade sauce left over, and some already cooked Italian sausages (hot and mild), but jarred sauce is an easy substitute! Lasagna is not for the faint of heart, but since this lasagna is so saucy, no need to cook the noodles, just add extra cook time!
Ingredients:
1 recipe of Giada de Laurentis' pesto, see the bottom of the Quick and Easy Scallops recipe (or you can use a 7 oz. store bought pesto)
16 oz of Ricotta (I used the low fat kind)
8-10 Italian sausages, cooked, sliced diagonally 1/4 inch thick (your choice hot, mild, or a mixture)
1 box of whole grain lasagna noodles (you won't use them all, depends on your lasagna dish)
5-ish cups prepared sauce (or about 1 1/2 jars of store-bought sauce, your favorite kind)
Salt and pepper
2 cups shredded mozzarella (I use skim, you use what you like)
Prepare:
Preheat the oven to 350 degrees F. Combine the pesto and ricotta and season to taste with salt and pepper (FYI this spread is delicious and makes extra, spread it on toast. DELICIOUS).
Now, let the layering begin! Spread 1/3 of sauce in your lasagna pan (should be around 13 x 9 inches, I think my All-Clad pan is around 14 x 11... it's a monster). Make a layer of the uncooked noodles. Make sure to press into the sauce. Next spread 1/2 (or less if you want some extra) of the ricotta-pesto mixture on top of the noodles. Then create a layer of sausage slices. Repeat with the second third of the sauce, noodles, other half of ricotta-pesto mixture, and sausage slices. Top with remainder of sauce and final layer of noodles. Make sure that you press the noodles into the sauce so that the sauce covers the noodles. At this point, you can refrigerate and bake the next day.
Cover with foil, and bake in the oven for about an hour and 15 minutes. Uncover and top with the mozzarella. Bake until the cheese is melted, about 15 minutes longer. Let stand 10 minutes before serving.
Served with a simple salad dressed with oil, vinegar, and seasoned with salt and pepper, and maybe some crusty bread, this could easily serve 8 (maybe 10-12). Enjoy!
