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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 2 |
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Co-host of The View, Joy Behar, is famous for her lasagna. She made it on her show and shared the recipe with the audience so I'm posting it here. On the show she said she learned from Ina Garten (the Barefoot Contessa) that instead of boiling the noodles you could soak them in hot tap water. I've tried that method and didn't have much luck with it, so I always boil them. You can make your own decision on how to cook them. Ingredients:
1 (8 ounce) box lasagna noodles |
1 cup chopped onion |
2 garlic cloves |
1 1/2 lbs sweet italian sausage, removed from casings |
2 tablespoons extra-virgin olive oil |
1 (28 ounce) can crushed italian tomatoes |
1 (6 ounce) can tomato paste |
1 (16 ounce) jar marinara sauce |
1/4 cup fresh oregano |
1/2 cup fresh basil (chopped) |
2 teaspoons sea salt |
3/4 teaspoon pepper |
1 lb whole milk ricotta cheese |
1 cup parmesan cheese (freshly grated) |
1 extra large egg |
1/4 cup chopped parsley |
1 lb whole milk mozzarella cheese |
1/4 cup parmesan cheese, for garnish (freshly grated) |
Directions:
1. Preheat oven to 400 degrees and position the oven rack in the middle.
2. In a large saucepan heat the olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more, then add the sausage. Cook over medium=low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.
3. Add the crushed tomatoes, marinara sauce, tomato paste,oregano, basil, sea salt and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.
4. Soak lasagna noodles in hot tap water. (Or cook them according to package directions.).
5. While sauce is simmering, make the cheese filling. In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.
6. Ladle one-third of the sauce into a 9x12x2 greased casserole dish or baking pan. Spread the sauce over the bottom of the dish.
7. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one-third of the sauce.
8. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce.
9. Sprinkle with the remaining 1/4 cup of Parmesan.
10. Bake uncovered for 35 minutes, or until the sauce is bubbling.
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