Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along 100
Save Recipe Print
Yield:
8 servings as main course

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Sausage Gravy Breakfast Lasagna

Recipe courtesy of Food Network Kitchen

Lasagna

Recipe courtesy of Anne Burrell

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Recipe courtesy of Giada De Laurentiis

Lasagna

Recipe courtesy of Ree Drummond

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Mexican Lasagna

Recipe courtesy of Rachael Ray

Eggplant Lasagna

Recipe courtesy of Danny Boome

Lasagna Soup

Recipe courtesy of Food Network Kitchen

Turkey Lasagna

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories