A delightful twist on the classic lasagna, this recipe simplifies the process while delivering rich and creamy flavors.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
In a medium bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, grated parmesan, black pepper, dried basil, and dried oregano. Mix until well blended.
Mixing thoroughly ensures an even distribution of flavors.
Heat a large skillet over medium heat. Add the Italian sausage and chopped onion, cooking until the sausage is browned and the onion is softened. Add the minced garlic and cook for another minute.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the tomato paste, followed by the red wine. Let it simmer for a minute before adding the crushed tomatoes, dried basil, and dried oregano. Stir well and let the sauce simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Spread a thin layer of sauce on the bottom of a 13x9 baking dish. Place a layer of no-boil lasagna noodles on top.
Ensure the noodles are evenly spaced for consistent cooking.
Spread a third of the cheese mixture over the noodles, followed by a layer of sauce. Repeat the layers two more times, finishing with a layer of noodles and the remaining sauce. Sprinkle the top with 2 cups of shredded mozzarella.
Press down gently after each layer to compact the lasagna.
Cover the dish tightly with foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
Removing the foil allows the cheese to develop a golden crust.
Let the lasagna rest for 15 minutes before slicing and serving.
Resting helps the layers set, making it easier to serve.
Nutze unsere App für das beste Erlebnis
