Lunch: Lucy Waverman's Rustic Lasagne

Recipe by Lucy Waverman The quality of the sausage in this dish is very important because it is the recipe's main flavouring. If you cook fresh lasagne noodles for a minute before assembling, they absorb less sauce and you get more filling. Otherwise buy

Ingredients

1 package instant lasagne noodles
2 tbsp. olive oil
1 1/2 lb. Italian sausage
1/4 c. red wine
1 can Italian plum tomatoes
1 c. whipping cream or whole milk
1 pinch nutmeg
Salt and freshly ground pepper
4 c. grated mozzarella
1 c. grated Parmesan

Instructions

Preheat oven to 350 degrees F.
Heat oil in a skillet over medium-high heat. Crumble in sausage meat and cook stirring, for 3 minutes or until sausage loses its pinkness. Add red wine and bring to boil, then add tomatoes and simmer, uncovered, for 15 minutes or until sauce has thickened. Pour in cream, bring to boil and boil for 4 minutes or until sauce is thickened and reduced to about 5 cups. Season with nutmeg, salt and pepper to taste.
Combine grated mozzarella and Parmesan and set aside.
Lightly oil an 8x12-inch baking dish. Make a layer of lasagne noodles, top with one third of sauce, then one third of cheese. Repeat layering twice more finishing with sauce and cheese.
Bake for 35 to 40 minutes or until sauce bubbles and cheese is browned on top.

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