You could also switch it up and make baked ziti instead. Use ziti or even penne instead of lasagna noodles. Then you can be lazy with the layering too. I would probably add some water to the pasta sauce though to ensure there is enough liquid to cook the pasta without drying everything out. Also, a mix of half mozzarella and half provolone cheese is delicious in baked ziti (I would leave out the goat cheese if using provolone though). I made a huge pan of baked ziti this way for a Labour Day pot luck years ago. I had totally forgotten about it until somebody recently asked me for the recipe (Courtney- this is for you!).
- 3 mild Italian pork sausages, or turkey sausages, casings removed
- 1 jar good marinara sauce
- 1 container (about 15 oz) ricotta cheese
- 3 oz goat cheese
- 1 egg
- 1/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup Parmesan cheese, grated
- 1/2 lb (250 g) mozzarella cheese, half of it grated and half of it thinly sliced
- 16 lasagna noodles
Preheat oven to 350 degrees F. If using traditional lasagna noodles (not no-cook noodles), cook in a pot of boiling salted water until pliable- about 6 minutes or according to package directions. Lay noodles on a clean tea towel until ready to use.
Brown sausage in a frying pan over medium high heat, breaking into small pieces with a spatula while cooking. Pour off fat from pan. Reduce heat to medium, add tomato sauce to warm through.
In a medium bowl combine ricotta, egg, goat cheese, salt, pepper, 1/2 cup Parmesan cheese, and grated mozzarella cheese.
Spread tomato sauce in a thin layer in the bottom of a 9 x 13 inch pan. Layer in this order with 4 noodles between each layer: meat sauce, cheese, meat sauce, cheese, ending with another layer of meat sauce and the remaining sliced mozzarella cheese and Parmesan cheese. Bake for 35-40 minutes, or until pasta is cooked through and cheese on top is starting to brown.
No comments:
Post a Comment