By Jack Bishop
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Extra info for Lasagna : classic and contemporary favorites
Remove pan from oven, let lasagna settle for 5 minutes, and serve immediately. CLASSIC COMBINATIONS - 49- Lasagna with Sausage and Ricotta + Creamy ricotta is matched with a rich sausage and tomato sauce to create a hearty and satisfying dish. Hot Italian sausage can be used instead of sweet. SERVES 6-8 3 tablespoons olive oil ~ CNP finely minced onion 1 carrot, minced 1 rib celery, minced 1~ pONnds sweet Italian saNsage ~ CNP dry white wine 3 CNpS canned cnuhed tomatoes 1 tablespoon minced fresh oregano leaves 1 teaspoon salt ~ teaspoon freshly groNnd black pepper 1 recipe Egg Pasta or Spinach Pasta (see Index) or 18 dried lasagna noodles 2 CNpS ricotta cheese ~ CNP warm water 1 CNP freshly grated Parmesan cheese 1 tablespoon Nnsalted bNtter, diced 1.
Use hot sausage for a sauce with more punch. SERVES 4 ~ recipe Polenta (see Index) 1 tablespoon olive oil 1 onion, chopped 6 ounces sweet Italian sausage ~ pound spinach leaves or ~ 10-ounce package frozen chopped spinach 2 cups canned crushed tomatoes ~ teaspoon salt ~ teaspoon freshly ground black pepper ~ cup freshly grated Parmesan cheese 1. Spread polenta evenly onto a greased 13 N X 9N baking sheet. 2. Heat oil in a large skillet. Add onion and saute over medium heat until translucent, about 5 minutes.
3. Toss basil, garlic, Parmesan, bread crumbs, olive oil, salt, and pepper with tomatoes. Stir in all but 1 cup shredded mozzarella. Mix well and taste for salt. QUICK - FIXES 34- 4. Cook and drain pasta. Preheat oven to 400°F. 5. Grease a 13" X 9" lasagna pan. Line bottom with a layer of pasta, making sure noodles touch but do not overlap. Spread 1% cups tomato mixture evenly over pasta. Repeat layering of pasta and tomato mixture four more times. For the sixth layer, cover pasta with reserved 1 cup shredded mozzarella.