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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 bottle of Sangiovese or another Italian red wine.
1 pound pepperoni, cut thin.
1 pound sweet Italian sausage
8 cloves of garlic
1 large sweet Walla Walla onion
4 hot cherry peppers
1/4 cup olive oil
1 fresh bunch of parsley
1 fresh bunch of basil
1/2 fresh bunch of oregano
1 6 oz. can tomato paste
2 24 oz. cans diced tomatoes
1 box lasagna noodles
16 oz mozzarella
16 oz parmesan
16 oz ricotta cheese
1 egg
2 Tbsp kosher salt
2 Tbsp pepper
First, heat a large skillet or Dutch oven over medium high heat. Add the Italian sausage and break up in to small pieces. Dice the garlic and onion and add to the skillet , along with a ¼ cup of olive oil. Dice the hot peppers and add them to the skillet. Finely chop the parsley, basil and oregano and set aside for later.
Once the onion is cooked down, after about five minutes, add the two cans of tomatoes, draining all excess water before adding to the skillet. Add about one cup of the red wine. Next add the tomato paste and salt and pepper and stir to combine. Turn heat to medium and cook for 30 minutes.
Now, bring water to boil cook lasagna noodles for eight minutes. You do not want to cook all the way, per package directions, as the noodles will cook further once in the oven.
While the water is boiling and noodles cooking, heat up another pan and add the pepperoni slices in a single layer and fry for about one minute per side, to render out some of the grease from the meat. This is an important step as the grease from the pepperoni needs to be removed or your pepperoni will not hold its shape once removed from the oven and cut for serving.
Place the cooked pepperoni on paper towels to remove more grease once done frying. Set aside. By now, your noodles should be done. Strain and run cold water over the noodles to stop cooking and make easier to handle for the construction phase of the lasagna.
Next, make the cheese mixture. Grate the parmesan and mozzarella and add 2/3 of each to a bowl along with the ricotta cheese. Add the egg and the parsley, salt and pepper and combine and set aside. Take the remaining cheese and mix together and set aside.
Turn on the oven and set to 450 degrees. Check on the Tomato sauce. It should be somewhat reduced. Add the chopped basil and oregano and stir to combine. Taste and add salt and pepper as needed.
It’s time to construct the lasagna. First, add cooking spray to the bottom of a 9 by 13 inch pan, to prevent the noodles from sticking. Next, add lasagna noodles to the bottom, covering the pan. Then add 1/3 of the tomato sauce and then a layer of pepperoni, using half of it. Next add 1/2 of the cheese mixture and then cover with lasagna noodles. Then repeat the same layers, making sure not to put the noodles and pepperoni next to each other. The pepperoni will add more rigidity to the dish, so make sure to add more separate layers of noodles and pepperoni, so as to have more stability. It should go like this: N.S.P.C.N.S.P.C.N.S
Once you get to the top of the pan, you will have a layer of tomato sauce. At this point you should have used all the pepperoni, noodles, and cheese mixture and tomato sauce. To top, add the remaining layer of cheese and place in the oven for 30 minutes, until heated through.
Remove from oven and let cool for about five minutes. Cut, serve and enjoy with a nice glass of Sangiovese!
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SPICY SWEET ITALIAN SAUSAGE AND PEPPERONI LASAGNA WITH SANGIOVESE TOMATO SAUCE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 bottle of Sangiovese or another Italian red wine.
1 pound pepperoni, cut thin.
1 pound sweet Italian sausage
8 cloves of garlic
1 large sweet Walla Walla onion
4 hot cherry peppers
1/4 cup olive oil
1 fresh bunch of parsley
1 fresh bunch of basil
1/2 fresh bunch of oregano
1 6 oz. can tomato paste
2 24 oz. cans diced tomatoes
1 box lasagna noodles
16 oz mozzarella
16 oz parmesan
16 oz ricotta cheese
1 egg
2 Tbsp kosher salt
2 Tbsp pepper
First, heat a large skillet or Dutch oven over medium high heat. Add the Italian sausage and break up in to small pieces. Dice the garlic and onion and add to the skillet , along with a ¼ cup of olive oil. Dice the hot peppers and add them to the skillet. Finely chop the parsley, basil and oregano and set aside for later.
Once the onion is cooked down, after about five minutes, add the two cans of tomatoes, draining all excess water before adding to the skillet. Add about one cup of the red wine. Next add the tomato paste and salt and pepper and stir to combine. Turn heat to medium and cook for 30 minutes.
Now, bring water to boil cook lasagna noodles for eight minutes. You do not want to cook all the way, per package directions, as the noodles will cook further once in the oven.
While the water is boiling and noodles cooking, heat up another pan and add the pepperoni slices in a single layer and fry for about one minute per side, to render out some of the grease from the meat. This is an important step as the grease from the pepperoni needs to be removed or your pepperoni will not hold its shape once removed from the oven and cut for serving.
Place the cooked pepperoni on paper towels to remove more grease once done frying. Set aside. By now, your noodles should be done. Strain and run cold water over the noodles to stop cooking and make easier to handle for the construction phase of the lasagna.
Next, make the cheese mixture. Grate the parmesan and mozzarella and add 2/3 of each to a bowl along with the ricotta cheese. Add the egg and the parsley, salt and pepper and combine and set aside. Take the remaining cheese and mix together and set aside.
Turn on the oven and set to 450 degrees. Check on the Tomato sauce. It should be somewhat reduced. Add the chopped basil and oregano and stir to combine. Taste and add salt and pepper as needed.
It’s time to construct the lasagna. First, add cooking spray to the bottom of a 9 by 13 inch pan, to prevent the noodles from sticking. Next, add lasagna noodles to the bottom, covering the pan. Then add 1/3 of the tomato sauce and then a layer of pepperoni, using half of it. Next add 1/2 of the cheese mixture and then cover with lasagna noodles. Then repeat the same layers, making sure not to put the noodles and pepperoni next to each other. The pepperoni will add more rigidity to the dish, so make sure to add more separate layers of noodles and pepperoni, so as to have more stability. It should go like this: N.S.P.C.N.S.P.C.N.S
Once you get to the top of the pan, you will have a layer of tomato sauce. At this point you should have used all the pepperoni, noodles, and cheese mixture and tomato sauce. To top, add the remaining layer of cheese and place in the oven for 30 minutes, until heated through.
Remove from oven and let cool for about five minutes. Cut, serve and enjoy with a nice glass of Sangiovese!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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