Lasagna with Hot Italian Sausage

I fully admit, Italian food has my heart. To me there is no other food more comforting or satisfying than a homemade pasta dish. Whether I have had a hard day or a day worth celebrating, pasta, especially lasagna, is my go-to dish. While this dish takes a little extra time and effort, it is not overly complicated and the result is definitely worth it. This dish will have you saying, "Mon Dieu! Why have I not done this before?". It is rich, creamy, spicy and simply put -- absolutely delicious! And if you are lucky enough to have any left over the next day, the lasagna will taste even better as the flavor will now have more depth and richness.

Ingredients:

2 tablespoons good olive oil

1 cup finely chopped yellow onion (approximately 1/2 large onion to 1 small onion)
3/4 cup chopped portabella mushrooms (approximately 1/2 large mushroom cap)
1 lbs. hot Italian sausage, removed from casings
4 cloves minced garlic (approximately 1 tbsp.)
1/8 teaspoon ground nutmeg
1 1/2 teaspoon Kosher salt
1/2 teaspoon ground tellicherry black peppercorns
2 tablespoon roughly chopped flat leaf Parsley
28 oz can tomato puree
6 oz can tomato paste
2 tablespoons roughly chopped sweet basil
1 tablespoon sugar
15 oz ricotta cheese
1 1/4 cup Parmesan Cheese
1 large egg, beaten
16 oz fresh mozzarella cheese, sliced thin
1 9 0z package of no-boil lasagna


Directions:
1. Preheat oven to 400 degrees.


2. In large Dutch oven, heat olive oil and then add the onion, mushroom and sausage over medium heat. Continue breaking up the sausage using a spatula. You will want the meat to be golden brown to ensure that it is no longer pink. You will also want the onions to be translucent. For both of these ingredients to be cooked thoroughly and correctly it will take approximately 15 minutes.


3. Then add garlic, 1 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 tablespoon parsley, and nutmeg cooking for 2-3 minutes. Until garlic is beginning to cook, but not burn.

4. Next add tomato puree, tomato paste, basil, and sugar. Turn to medium-low heat and continue to simmer, uncovered, for 18-20 minutes or until sauce has thickened. Stir occasionally.


5. In medium mixing bowl, combine ricotta, 1 cup of the Parmesan, the beaten egg, 1 tablespoon parsley, 1/2 teaspoon Kosher salt, and 1/4 teaspoon pepper.

6. Using a 9 x 12 x 2 inch rectangular shaped pan and begin to assemble your lasagna. To begin, take approximately 1/3 of the sauce and evenly spread it in bottom of the pan.


7. Next add a layer of pasta, mozzarella, 1/2 the ricotta mixture, and another third of the sauce. Repeat.


8. Then top dish with 1/4 cup Parmesan.


9. Place in oven and bake for 30 minutes. You want the sauce to be bubbling and dish to begin to become golden brown.


10. Remove from oven, and garnish with parsley. Allow to cool 5-10 minutes before slicing to serve.

Important Note:
*This dish can be made up to the night before and refrigerated. Simply increase cooking time by approximately 10 minutes.
**If you use regular lasagna noodles, simply soak in hottest tap water available in a large glass bowl prior to constructing your lasagna for approximately 20 minutes.
*** You can also substitute sweet Italian sausage if you do not like the spice.

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