John Myers
Ingredients for 4 servings:
- 600 g sausage
- 2 onions
- 2 large potatoes
- 2 stalk(s) Celery
- 2 garlic cloves
- 2 sprigs of rosemary
- 2 stalks of thyme
- some basil
- 100 ml white wine
- 3 class can/n tomatoes, pureed or chopped, 400 g each
- 100 g Parmesan
- 300 g mozzarella, firmer
- 250 g ricotta
- 200 g lasagna sheets
- e.g. olive oil
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
Peel the sausage and remove the sausage meat. Cut the onions, potatoes, and celery into roughly 0.5-1.0 cm cubes. Finely chop the garlic and a handful of basil. Tie the rosemary and thyme together with cooking string to make a bouquet garni, if available. Heat a little olive oil in a deep frying pan or wide saucepan and fry the sausage, breaking it up with a spatula. After 4-5 minutes, remove the sausage, leaving the fat in the pan. First, fry the onions until lightly browned and season with a pinch of salt. Add the potatoes and celery and sauté lightly, then add the garlic. Once the garlic begins to brown, deglaze with white wine. Add the tomatoes and sausage (including any cooking juices). Rinse the cans with a little warm water and add them to the pan. Add the bouquet garni and season with salt and pepper. Simmer on low heat for 90 minutes, stirring occasionally, and season to taste at the end. Preheat the oven to 180°C (top/bottom heat). In a large baking dish, alternate layers: first a thin layer of sauce, then lasagna sheets, more sauce, and then some grated Parmesan, mozzarella, and ricotta. Scatter over a few basil leaves. Add further layers of pasta, sauce, the three cheeses, and basil. Finish with a layer of pasta and sauce, then just the Parmesan and mozzarella. Cover with aluminum foil and place on the middle rack of the oven for 30 minutes. After 30 minutes, remove the aluminum foil and bake for another 30 minutes. A green salad with olive oil and balsamic dressing goes very well with the pasta.
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