Tuesday, 29 July 2014
Spicy Italian Lasagna
Start with spicy Italian Sausage, remove casings and break into small pieces. In a saucepan, add sausage, white onions and garlic. Cook until no more pink remains.
May I recommend the best gluten-free noodles that I have worked with, Le Veneziane pasta sheets. Worth every penny. And these noodles freeze well too. Found at Lorenzo's Specialty Foods Ltd.
And the star of this lasagna, red basil.
Okay, back to the sauce. Add a large can of diced undrained tomatoes, basil, oregano and freshly cracked black pepper. Simmer for about twenty minutes.
While the sauce is simmering away into delicious goodness get your cheeses ready, mozzarella and a ricotta, spinach and parmesan cheese.
Start layering with the sauce.
Did I mention that the lasagna noodles do not need to be pre-cooked?
Bake covered in a 375 degree oven. Remove foil and finish uncovered for the last fifteen minutes.