If the shoes fit…

Italian Sausage, Prosciutto and Smoked Mozarella Lasagna

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 I originally found this recipe in Bon Apetit around 2001 or 2002.

8 servings

 

SAUCE

 

3 tablespoons olive oil, divided

1 pound Italian sweet sausages, casings removed

2 ounces sliced prosciutto, chopped

 

2 cups chopped onions

1 celery stalk, chopped

3 garlic cloves, chopped

1 teaspoon dried oregano

1/4 teaspoon dried crushed red pepper

2 tablespoons tomato paste

1 28 ounce can Italian-style tomatos in juice, tomatos chopped, juice reserved

2 tablespoons chopped fresh basil

 

LASAGNA

 

12 10×2 inch lasagna noodles (lately I have been using the ready to bake noodles and they work fine)

1 15 ounce container whole-milk ricotta cheese

2 cups (packed) coarsely grated smoked mozzarella cheese, divided

1 large egg

 

Olive oil

 

FOR SAUCE:  heat 1 tablespoon oil in large saucepan over medium-high heat.  Add sausage, saute until browned, breaking up with fork, about 6 minutes.

Add prociutto; stir 1 minute.  Transfer mixture to bowl.

 

Heat 2 tablespoons oil in same pan over medium-high heat.  Add onions and next 4 ingredients.  Sauté until tender, about 5 minutes.  Stir in tomato paste.  Add tomatos with reserved juice, basil , and sausage mixture.  Reduce heat until sauce thickens, stirring occasionally, about 15 minutes.  Season with salt and pepper.  (can be made 1 day ahead.  Cover and refrigerate).

 

FOR LASAGNA:  Cook noodles in large pot of boiling salted water until just tender but still firm to bite.  Drain.  Arrange in single layer on baking sheet.  Stir ricotta and 1 1/2 cups mozzarella in bowl.  Season with salt and pepper; mix in egg.

 

Brush 13x9x2 inch glass baking dish with oil.  Spread 1 cup tomato sauce evenly over bottom.  Arrange 3 noodles atop sauce.  Spread 3/4 cup cheese mixture thinly over noodles.  Spoon 1 1/2 cups sauce over.  Repeat with noodles, cheese mixture, and sauce 2 more times.  Cover with 3 noodles.  Sprinkle with remaining 1/2 cup mozzarella.  Cover with foil.  (can be prepared 1 day ahead.  Chill.)

 

Preheat oven to 350 F degrees.  Bake lasagna, covered, 40 minutes.  Uncover and bake until heated through, about 15 minutes longer.  Let stand 10 minutes and serve.

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Cannoli Dip

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3 lb Ricotta cheese
powdered sugar to taste – she used about 1/2 cup…you can use more if you want it sweeter
zest of 1 lemon
about 1 lb mini chocolate chips – added just before serving because they
will melt down otherwise.
If too thick, dilute with some milk or cream (better).

Mix ingredients and serve with cinnamon pita chips.

When I made this recipe, I did a 1/2 size for a smaller group.