The Best Lasagna Recipe

A few years ago we discovered the best recipe for lasagna, and then we made it even better.  It is gooey, cheesy, and saucy, all the essential elements of a perfect lasagna.

You can find it here on the Epicurious website:  Turkey Sausage – Spinach Lasagna with Spicy Tomato Sauce

Make the following changes to the recipe:

Cut the sausage to 1 lb. (it can be regular sausage/turkey/or chicken, for best results however use Sindoni sausage, which can be found at Pricechopper)

Substitute mozzarella cheese for the Provolone

Forget making the spicy tomato sauce, and make your life easier and buy some Casa Visco Spaghetti Sauce (2 small jars or the 64 oz. jar)

1 tsp. of crushed red pepper flakes

1 eggplant

Recipe Directions:

Prepare the eggplant first as it will be used to layer in the lasagna.

To prepare the eggplant:

Cut into 1/4 inch horizontal slices

Layer on a cookie sheet pan

Sprinkle with salt and pepper

Drizzle 2 tablespoons of extra virgin olive oil

Use your hands to make sure both sides of the eggplant are coated with olive oil, salt, and pepper

Pop into a preheated 375 degree oven for approximately 15 minutes or longer, once soft, they’re done.

Proceed with the recipe.

Add the red pepper flakes to the sauce and sausage when simmering them together.

When layering the noodles, cheese, and sauce, add eggplant after the 2nd layer of noodles and sauce. Then sprinkle the mozzarella cheese on top of the eggplant.  Continue following the recipe, finishing off with the dollops of the ricotta/spinach mixture.


Note:  when layering, depending on the depth of your casserole dish, you may want to apply some light pressure to the noodles to give yourself more space.

Enjoy – the recipe makes A LOT of lasagna.  You will eat every last bite of it.

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One thought on “The Best Lasagna Recipe

  1. Diana says:

    One of J’s best dishes EVER. I expect this when I come up in September. As soon as I walk in the door…I want it piping hot, on a plate, with a fork, in front of my face. OH. YEAH.

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