CPSC Lasagna
July 20th
CPSC Lasagna (Cheese, Pepperoni, Sausage and more cheese lasagna)
Sauce Ingredients:
1 28oz Diced Tomatoes
1 Jar Bartoli Vineyard Marinara
10 turns of fresh pepper and salt
1 TBSP sugar
garlic powder and italian seasoning
*Combine all ingredients in large pot on the stove. Cook over stovetop for about 20 minutes over medium low heat. Blend with an immersion blender to make smooth.
Lasagna Ingredients:
5 links of medium Italian sausage
1/2 lb pepperoni slices
Mozzarella cheese
16 oz. Ricotta cheese
1 8oz bag of Italian cheese blend
1 box of lasagna noodles, cooked according to package directions. Cool by laying flat while other ingredients are cooking.
4 handfuls of arugula
1 shallot, diced
5 cloves of garlic
5 torn leaves of basil
1/2 cup of parsley
Italian seasoning and red pepper flakes
Directions:
1. Crisp the pepperoni and brown the sausage. Remove from the pain with slotted spoon.
2. Add diced shallots, garlic and arugula to the pan. Saute for 5-8 minutes or until tender. Remove from the pan with slotted spoon.
3. Spray the 9x13 lasagna pan with cooking spray
4. Add your sauce ingredients to the same pan you cooked the sausage and pepperoni in. Season with sugar, italian seasoning garlic powder and salt and pepper. Simmer for at least 10 minutes or up to 20 minutes. Spoon some sauce on the bottom of the lasagna pan to make a thin layer of sauce.
5. Mix your arugula, garlic, shallot mixture with the mozzarella cheese. Set aside
6. Lay down 5 lasagna noodles, overlapping about 1/4 way.
7. Spoon half the ricotta on the noodles and spread out. Add 1/2 the sausage and then ladle 1/3 of the sauce. The next layer will be the mozzarella cheese mixture and the pepperoni, then sauce. The last layer will be ricotta, sausage and sauce. Top with last layer of noodles, then sauce, then finish with shredded italian cheese and sprinkle of red pepper flakes.
8. In a 350 degree oven, bake for 30 minutes covered with foil, then 30 minutes uncovered. Let cool for 10 minutes before cutting.
Top with basil and parsley, if desired.
Enjoy this with a Cabernet Sauvignon
Zoe
2011
90% Aghiorghitko, 10% Cabernet Sauvignon
Skouras Winery in Greece
Eco-friendly wine. The varietal Aghiorghitko in Greece is very similar to a Cabernet or a Mouvedre. Since I was cooking Italian with a flair today, I thought I would mix up the wine choice too!
~Julianne
CPSC Lasagna (Cheese, Pepperoni, Sausage and more cheese lasagna)
Sauce Ingredients:
1 28oz Diced Tomatoes
1 Jar Bartoli Vineyard Marinara
10 turns of fresh pepper and salt
1 TBSP sugar
garlic powder and italian seasoning
*Combine all ingredients in large pot on the stove. Cook over stovetop for about 20 minutes over medium low heat. Blend with an immersion blender to make smooth.
Lasagna Ingredients:
5 links of medium Italian sausage
1/2 lb pepperoni slices
Mozzarella cheese
16 oz. Ricotta cheese
1 8oz bag of Italian cheese blend
1 box of lasagna noodles, cooked according to package directions. Cool by laying flat while other ingredients are cooking.
4 handfuls of arugula
1 shallot, diced
5 cloves of garlic
5 torn leaves of basil
1/2 cup of parsley
Italian seasoning and red pepper flakes
Directions:
1. Crisp the pepperoni and brown the sausage. Remove from the pain with slotted spoon.
2. Add diced shallots, garlic and arugula to the pan. Saute for 5-8 minutes or until tender. Remove from the pan with slotted spoon.
3. Spray the 9x13 lasagna pan with cooking spray
4. Add your sauce ingredients to the same pan you cooked the sausage and pepperoni in. Season with sugar, italian seasoning garlic powder and salt and pepper. Simmer for at least 10 minutes or up to 20 minutes. Spoon some sauce on the bottom of the lasagna pan to make a thin layer of sauce.
5. Mix your arugula, garlic, shallot mixture with the mozzarella cheese. Set aside
6. Lay down 5 lasagna noodles, overlapping about 1/4 way.
7. Spoon half the ricotta on the noodles and spread out. Add 1/2 the sausage and then ladle 1/3 of the sauce. The next layer will be the mozzarella cheese mixture and the pepperoni, then sauce. The last layer will be ricotta, sausage and sauce. Top with last layer of noodles, then sauce, then finish with shredded italian cheese and sprinkle of red pepper flakes.
8. In a 350 degree oven, bake for 30 minutes covered with foil, then 30 minutes uncovered. Let cool for 10 minutes before cutting.
Top with basil and parsley, if desired.
Enjoy this with a Cabernet Sauvignon
Zoe
2011
90% Aghiorghitko, 10% Cabernet Sauvignon
Skouras Winery in Greece
Eco-friendly wine. The varietal Aghiorghitko in Greece is very similar to a Cabernet or a Mouvedre. Since I was cooking Italian with a flair today, I thought I would mix up the wine choice too!
~Julianne
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