I have been thinking about lasagna lately. It has been stuck in my mind so I tried a new version that have sausage and smoked mozzarella. I also added in some bacon since we had some from the butcher, which turned it from two meats to three, so I felt as though I could change the title. I used a Bon Appetit recipe as a guide. Here it is:
1/4 lb. bacon
1 lb. loose sausage (I used spicy so omitted the hot pepper flakes)
2 oz. cubed prosciutto
1 chopped onion
3 cloves of garlic
2 stalks of celery
sprinkle of oregano
28 oz. can of Italian style tomatoes
2 Tb. tomato paste
15 oz. ricotta cheese
4 large handfuls of shredded smoked mozzarella
Box of no-cook lasagna noodles
I started by making the bacon and then used the bacon fat rather than oil for cooking the sausage. Cook the sausage. At the very end throw in the cubed prosciutto and the bacon and stir in with the sausage for about a minute. Remove to a bowl.
In the same pot, add the chopped onion, garlic, celery, and oregano. Stir until softens, about 5 minutes.
Add the tomatoes, tomato paste, and the sausage mixture and let the sauce simmer for about 15 minutes.
While the sauce is simmering, prepare the cheese mixture. Stir together the egg, ricotta, and 2 handfuls of the shredded mozzarella.
Now it is time to make your lasagna layers. Start with about 2 cups of sauce. Then, place three noodles on top. Spread some of the cheese mixture on the pasta, and then repeat – sauce, pasta, cheese, sauce, pasta, cheese. On the very top I spread the additional cheese.
Bake covered with foil at 350 degrees for about 40 minutes. Take the foil off and then bake for 15 more minutes.