Food Network: Sausage, Ricotta and Mozzarella Lasagne

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Sausage, Ricotta and Mozzarella Lasagne
Recipe Courtesy of Gourmet Magazine

Ingredients
1 large onion, chopped
4 cloves garlic, chopped
1 1/2 pounds crumbled sausage, sweet or hot
1 large red bell pepper, chopped
1 (28-ounce) jar Muir Glenn tomato sauce
1/2 cup dry red wine

15 ounces part-skim ricotta (about 2 cups)
1 large egg
12 (7 by 3 1/2-inch) no-boil lasagne pasta sheets
12 ounces part-skim mozzarella

1/4 cup freshly grated Parmesan cheese

Directions
Preheat oven to 375 degrees.

In a heavy kettle cook onions and 3 cloves of garlic until softened. Add sausage
and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red
wine and remaining garlic. Simmer 10 minutes.

In a bowl lightly beat eggs. In another bowl stir together ricotta, egg, salt and
pepper. Grate mozzarella.

Pour 1 cup sauce into a baking dish, 13 by 9 by 2-inches (sauce will not cover
bottom completely), and cover with 3 lasagne sheets, making sure they do not

touch each other. Spread about 2 cups sauce over pasta. Drop 1/3 of ricotta
mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle
1/4 of mozzarella over ricotta mixture. Make 2 more layers in the same manner,
beginning and ending with pasta. Spread remaining sauce evenly over top, making
sure pasta is completely covered, and sprinkle with Parmesan and remaining
mozzarella.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven for 20 minutes. Remove foil and bake lasagne 10
minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes
before serving.