Source: Colorado Collage- Junior League of Denver
Ingredients
1 pound Italian sausage
8 oz rigatoni
4 cups tomato sauce, divided
1/2 pound Provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 pound Mozzarella cheese, divided
1/2 pound Parmesan cheese, freshly grated
Preparation
Preheat oven to 350. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 baking pan.
In a large skillet, brown sausage. Drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, Provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with Mozzarella and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 min or until thoroughly heated.
Servings: 8
Source: Patty Barker
Ingredients
Dough
1 T sugar
2 pkg (4-1/2 tsp) dry yeast
2 cups warm water
1/3 cup olive oil
1 tsp salt
4-6 cups flour
Sauce
1/2 to 1 lb Italian sausage
1- 28 oz can crushed Italian-style tomatoes
1- 6 oz can tomato paste
1 clove garlic
2 tsp oregano
1/2 T basil
1/2 tsp salt
Pepper to taste
Filling
2 to 3- 10 oz pkgs frozen spinach, thawed, drained
1 lb Mozzarella, shredded
1/2 cup Parmesan, grated
1 tsp basil
2 cloves garlic, minced
2 T olive oil
Preparation
For Dough
Mix sugar, yeast, and salt with 2 cups flour. Add water and oil. continue to add flour until thick dough begins to stick to beaters. Change to dough hook. Add small amounts of flour to dough until dough cleans sides of pan. Knead with hook for 8 minutes. Cover and let raise to double in size.
For Sauce
Brown sausage. Pour off oil. Add all ingredients and let simmer for about 30 min.
For Filling
Mix all ingredients together and set aside
Grease deep dish pizza pan well. Roll out 2/3 of dough to fit bottom and sides of pan, being sure to push dough into corners. Spread filling into dough. Roll out the remainder of the dough and cover filling, pushing dough into the filling and sealing top and sides. Cut a few holes in the top, like a pie. Bake for 15 minutes. Take out and put sauce on top and bake for an additional 15 minutes.
Source: Sherman
Ingredients
Meat Sauce Bolognese
1 cup onion, chopped
1 clove garlic, minced
1/2 cup celery, chopped
2 T butter
1 lb mild Italian sausage
1 lb ground beef
2 T olive oil
1/2 cup dry white wine
2 cups tomatoes, chopped, peeled and seeded
3 T tomato paste
2 cups beef stock
1 bay leaf
1/2 tsp sugar
1/2 tsp dried oregano
1/8 tsp allspice
salt and pepper to taste
Besciamella (Italian Bechamel Sauce)
3 T butter
6 T flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
1 lb lasagna noodles (preferably green)
1 lb mozzarella cheese, grated
1/2 cup Parmesan cheese, freshly grated
Preparation
To prepare meat sauce: combine the onion, garlic, and celery and saute over low heat in 2 tablespoons butter until golden, about 8-10 minutes, stirring frequently. Remove to a heavy 3-4 quart saucepan. In same frying pan, saute the sausage and ground beef in the olive oil until lightly browned. Stir to break up lumps. Remove excess grease. Add the wine to the meat and boil, stirring constantly, until wine is almost evaporated. Add meat to saucepan with onion mixture and add the tomatoes, tomato paste, stock seasonings. Simmer, partially covered, for 1 hour, stirring occasionally.
To prepare Besciamella: melt 3 tablespoons butter in heavy 2-3 quart saucepan, over low heat. Stir in the flour and cook slowly 2-3 minutes, stirring constantly. Pour in the milk and cream slowly, stirring with a whisk to obtain a smooth sauce. Heat to boiling, stirring constantly, until sauce thickens. Remove from heat and add 1 tablespoon salt and the nutmeg. Set aside. (Makes 3 cups)
Butter a 9x13-inch baking dish. In a large 6-8 quart pot cook the lasagna. When cooked, drain and cover lasagna with cold water, then lift out strips and drain on paper towels.
To assemble, spread a layer of meat sauce on bottom of baking dish to about 1/4 inch deep. Over this lay 1/3 of the noodles, then 1/3 of the Besciamella, and 1/3 of the mozzarella. Repeat 2 more times; layering the meat sauce, noodles, Besciamella, and ending with the mozzarella. Sprinkle top with grated Parmesan and bake in a preheated 350 degree oven until bubbly, about 30 minutes. Can be frozen.
RSS Feed