Beef and sausage lasagne from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • Breadcrumbs on November 06, 2011

    p. 234 - This is relatively simple lasagna to prepare relative to other versions I’ve made. There is little chopping and prep to do and, the recipe calls for no boil lasagna noodles. I used a larger pan to accommodate the volume of sauce in this dish. I also added steamed, drained spinach to the ricotta. The idea is to layer sauce, noodles, ricotta mixture, Parmesan and repeat the process 3 times. My version repeated the layers twice then, after the third layer of noodles were added, I simply topped w more sauce, some mozzarella and a little Parmesan. I also distributed the mozzarella evenly throughout the layers vs just having what I imagined to be a big gooey blob on top of the dish. Once assembled, the pan is covered with a buttered piece of foil. I sprayed mine w evoo instead. I had to put the broiler on to brown the top. This was good, actually leftovers were great. The sum far greater than the parts. Delicious and worth repeating.

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