A no-boil lasagna made with a homemade Italian sausage and fresh tomato sauce then layered with lasagna noodles and ricotta, Parmesan, and mozzarella cheeses.
Bring a large pot of water to a boil over high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Add the tomatoes to the boiling water and boil for about 2 minutes, or until you see the skins start to peel, then drain the tomatoes and rinse under cold water.
When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut an X mark.
Roughly chop the tomatoes and set aside.
In a large bowl mix together the ground pork, oregano, garlic, onion, fennel, crushed red pepper, and 1/2 tsp salt until well combined.
Add the pork mixture to a dutch oven or large empty pot over medium-high heat then cook, breaking up the pork as it cooks, until the pork is browned, about 6 minutes.
Add the tomatoes, 1/2 cup of water, 2 tsp salt, and 1/4 tsp black pepper to the pot with the pork and cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes. Sauce will be a little thin, but thats ok because the uncooked noodles will soak up any excess liquid.
In a bowl mix together ricotta, Parmesan, egg, basil, and 1/4 tsp salt until well combined.
To assemble the lasagna spread a little bit of sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on half the ricotta mixture, spread on 1/3 of the remaining sauce, top with 1/3 of the shredded mozzarella cheese, cover with a layer of noodles, then spread on the remaining ricotta mixture, then spread on half the remaining sauce, then sprinkle on half the remaining shredded mozzarella, then cover with a layer of noodles, then spread on the rest of the sauce and top with the rest of the mozzarella.
Now pour 1/2 cup of water along the sides of the lasagna and cover tightly with aluminum foil then refrigerate for at least 2 hours and up to 24 hours.
Take the lasagna out of the refrigerator and set on the counter then preheat the oven to 425°F.
Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
Remove the foil from the lasagna and continue to bake, uncovered, for about 10 more minutes.
Take the lasgana out of the oven and let sit for 15 minutes before serving.
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