I got this recipe from my sweet friend who served a mission in Italy. I've changed it around a little so part of it's done in the crockpot and I tried oven-ready noodles last time (gasp! I know, I'm SO not authentic). The trick is that it has a white sauce instead of cottage cheese or ricotta in it--so yummy. And the original recipe actually calls for adding pats of butter on top before cooking it. So if you need a little more fat in your diet, go ahead and do that :).
Update for my kids: omit tomato sauce, puree 2 cans tomatoes, and skip the carrots and celery.
In crockpot (or on the stove, sauteeing the veggies and then letting simmer with everything else) make your red sauce:
1 lb. Italian sausage, browned and drained
1 small onion, diced
2 grated carrots
1 celery stick, diced
2 cans diced tomatoes
2 small cans tomato sauce
basil and parsley to taste
I let it go for about 4 1/2 hours on low (my sausage--already cooked--and onions were frozen) while we were at church.
Make your white sauce on the stove:
6 TB butter
scant 3/4 cup flour
2 1/4 cup whole milk
1/4 tsp nutmeg
salt and pepper to taste (for me, about 1 tsp salt and 1/2 tsp pepper)
Grate 1 cup parmesan cheese (to divide up between layers--you can also use mozzarella for even cheesier)
Cook 9 lasagna noodles (or use oven-ready like I did last time)
Dirty a 13x9 dish with red sauce. Layer like this three times:
3 noodles
red sauce
white sauce
parmesan
Bake at 400 degrees for 20 minutes.
If refrigerated first, bake for 30-40 minutes.
If using oven-ready noodles, bake at 425 degrees for 1 hour (check after 50 min.) with double foil covering it.
3 comments:
I have a similar lasagna recipe. My dad served his mission in Italy and he loved this recipe. I love the white sauce. It's also best if you let it sit for about 15 minutes after baking it to let the noodles absorb some of the sauce. My recipe calls for a pound of mozzarella too. I use the red sauce recipe for all my tomato sauces now. No more canned tomato sauce for me!
I remember seeing your recipe and they were just a little different. They really are yummy, aren't they? I'll have to try to let it set after baking next time--we just dove right into it last time I made it.
First off, I've thoroughly been enjoying searching your blog--what a treat!
I'm so glad that you like this recipe, it's one of our family favorites, too! I've started to double (and triple) my sauce recipe and freeze the extra portions so that on days when I want to make lasagne, it isn't so much work.
I, too, rarely have the patience to wait after it bakes! Unless I have to bread in the oven after baking the lasagne, we just gobble it up right away as well!
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