Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Smoked Cheese and Sausage Lasagna
Smoked Cheese and Sausage Lasagna
(Lasagna Con Formaggio Affumicato e Salsiccia)
 
 
Ingredients:

For the Sauce:
3 tablespoons extra virgin olive oil, divided
1 lb sweet sausages, casings removed
2 ounces sliced prosciutto, chopped

2 cups chopped onions
1 celery stalk, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
One 28-ounce can Italian-style tomatoes in juice, tomatoes chopped, juice reserved
2 tablespoons chopped fresh basil

For the Lasagna:
Twelve 10 x 2-inch lasagna noodles
One 15-ounce container whole-milk ricotta cheese
2 cups (packed) coarsely grated smoked mozzarella cheese, divided
1 large egg

Extra virgin olive oil

Directions:
 
Prepare the Sauce:
Heat 1 tablespoon olive oil in large saucepan over medium-high heat.

Add sausage; saute until browned, breaking up with fork, about 6 minutes.

Add prosciutto; stir 1 minute.

Transfer mixture to bowl.

Heat 2 tablespoons olive oil in same pan over medium-high heat.

Add onions and next 4 ingredients.

Saute until tender, about 5 minutes.

Stir in tomato paste.

Add tomatoes with reserved juice, basil, and sausage mixture.

Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes.

Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Prepare the Lasagna:
Cook noodles in large pot of boiling salted water until 'al dente'.

Drain.

Arrange in single layer on baking sheet.

Stir ricotta and 1 and 1/2 cups mozzarella in bowl.

Season with salt and pepper; mix in egg.

Brush 13 x 9 x 2-inch glass baking dish with olive oil.

Spread 1 cup tomato sauce evenly over bottom.

Arrange 3 noodles atop sauce.

Spread 3/4 cup cheese mixture thinly over noodles.

Spoon 1 and 1/2 cups sauce over.

Repeat with noodles, cheese mixture, and sauce 2 more times.

Cover with 3 noodles.

Sprinkle with remaining 1/2 cup mozzarella.

Cover with foil. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350F.

Bake lasagna, covered, 40 minutes.

Uncover and bake until heated through, about 15 minutes longer.

Let stand 10 minutes and serve. Makes 8 servings.
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