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 350°F.
Bake lasagna, covered, 40 minutes.
Uncover and bake until heated through, about 15 minutes longer.
Let stand 10 minutes and serve. Makes 8 servings.