1 can (28 oz) tomatoes, finely chopped or crushed by hand
1 c tomato juice (or equivalent of tomato paste and water)
1/2 t. pepper
2 1/2 c. low-fat cottage cheese or ricotta cheese
1 1/2 c parmaesan divided
1/4 t ground nutmeg
8-10 oz lasagna noodles
Instructions
In a large, heavy saucepan, heat 1 T oil over medium heat. Add onion; saute until golden, 5
minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 t salt, breaking up
meat with a spoon, and cook until it loses its raw color.
Add milk and cook over medium heat, stirring, until completely evaporated, 10-12 mins. (the
mixture will appeared curdled) Add wine and cook until reduced by half, about 3 mins. Add
tomatoes and juice, bring to a boil, lower heat, and gently simmer uncovered. Cook ragu until
liquid reduces by a third, about 30 mins. Season with 1/4 t pepper and remaining 1/2 t salt.
In a large bowl, mix 1/2 parmaesan cheese, cottage or ricotta cheese, 1/4 t pepper and
nutmeg. Set aside.
Preheat oven to 375. Cook lasagna noodles until tender. Drain noodles and lay flat on
kitchen towels without overlapping. Oil a 9x13-in baking dish and spread with about 1/2
cup ragu. Add a single layer of noodles (typically 3), spread with a third of ragu and sprinkle
with parmesan cheese, repeat until ragu is gone. Cover top with cheese mixture and a final
sprinkling of parmesan.
Cover lasagna with oiled foil and bake until hot, 30 mins. Let stand 15 mins before serving.
Originally Submitted
7/22/2009
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