Cassie’s Ruminations

Lasagna

This is my take on lasagna. It’s somewhat lighter, but still packed with flavor – tons of veggies, chicken Italian sausage, low fat ricotta, Parmigiano-Reggiano, mozzarella, smoked provolone, and delicious homemade tomato sauce. I froze most of this for lunches over the next few weeks, but couldn’t resist having one small piece for dinner tonight 🙂

Lasagna
Serves`8

1 tbsp olive oil, divided
1 pound bulk chicken Italian sausage
4 cloves garlic, pressed, divided
Crushed red pepper flakes
8 oz sliced cremini mushrooms
2 medium-small zucchini, about 10 oz, cut into rounds
15 oz (about 2 cups) low fat ricotta
1 cup freshly grated Parmigiano-Reggiano (about 4 oz)
2 eggs
6 basil leaves, cut into chiffonade
2 cups (8 oz) Italian cheese blend – mine has mozzarella, smoked provolone, and Parmesan
1 1/2 9-oz boxes no-boil lasagna noodles

For the marinara sauce:
1 tsp olive oil
2 cloves garlic, pressed
2 28-oz cans crushed San Marzano tomatoes
1 tsp dried basil
1 tsp dried oregano
1/4 tsp onion powder
1/8 tsp crushed red pepper flakes

First, make the marinara sauce. Pour the olive oil into a sauce pan. Add the garlic and turn on the heat to medium. When the garlic starts to sizzle, add the tomatoes and spices and stir to combine. Bring to a boil, then reduce the heat to low and let simmer for 15 minutes. Turn the heat off and set the sauce aside.

Next, brown the sausage. Pour 1 tsp of olive oil in a large skillet and turn the heat to medium high. When the pan is hot, add the sausage and brown it well, crumbling into small pieces. Remove the sausage to a bowl and set aside.

Next, saute the veggies. Add another tsp of olive oil to the pan and place it back on the heat. Add 2 cloves of pressed garlic and a pinch of red pepper flakes. When the garlic starts to sizzle, add the mushrooms and season with kosher salt. Saute until they are tender and cooked through. Remove the mushrooms to the bowl with the sausage.

Add the final tsp of olive oil to the pan and place it back on the heat. Add the final two cloves of garlic and another pinch of red pepper flakes. When the garlic starts to sizzle, add the zucchini slices and season with kosher salt. Saute until the zucchini is tender and turning translucent. Remove the zucchini to the bowl with the sausage and mushrooms.

Gently toss the sausage and veggies to evenly distribute the ingredients and set aside to cool slightly.

In a bowl, mix together the ricotta, Parmigiano-Reggiano, eggs, and basil to form a smooth mixture.

Preheat the oven to 350 degrees F.

Assemble the lasagna. Pour 1 cup of marinara sauce in the bottom of a 9″ x 13″ deep baking dish. Place a layer of 4 noodles in the bottom, overlapping slightly in the middle and leaving about 1/4 inch of space around the edges for expansion. Spoon 1/3 of the ricotta mixture over the pasta and then add about 2/3 cup of sauce. Add a layer of noodles, going at a 90 degree angle from the first layer, making sure to keep the 1/4 inch border all around the edges. Spoon 1/3 of the sausage and veggie mixture on top, top with 1 cup of sauce, then sprinkle with 1/2 cup of the cheese blend.

Add a layer of pasta, going the same direction as the first layer, then top with the second 1/3 of the ricotta mixture and another 2/3 cup of sauce. Add a layer of pasta, going at a 90 degree angle again, then 1/3 of the sausage and veggie mixture, 1 cup of sauce, and 1/2 cup of the cheese blend.

Add another layer of pasta, going at the first orientation, the last of the ricotta mixture, and another 2/3 cup of sauce. Add another layer of pasta at the 90 degree angle, the final 1/3 of the sausage and veggie mix, another 1 cup of sauce, and another 1/2 cup of the cheese blend. Top with the last of the pasta at the first orientation, the rest of the sauce, and the last 1/2 cup of the cheese blend.

Cover the dish with foil and bake until the lasagna is hot and bubbly and the noodles are cooked through, about 45 minutes. Remove the foil for the last 10 minutes of baking.

Let the lasagna cool for 20-30 minutes before slicing and serving.