Italian > Lasagnas

Dragon Sausage and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 1 pound of dragon sausage, casing removed and crumbled
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of crushed tomatoes (28 ounces)
- 1 can of tomato sauce (15 ounces)
- 1 package of lasagna noodles (16 ounces)
- 1 pound of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese

Special equipment needed:
- Large skillet
- Large pot
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.

3. Add the crumbled dragon sausage to the skillet and cook until browned, stirring occasionally.

4. Add the sliced mushrooms, dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Cook for 5-7 minutes or until the mushrooms are tender.

5. Add the crushed tomatoes and tomato sauce to the skillet and stir to combine. Reduce the heat to low and let the sauce simmer for 10-15 minutes.

6. While the sauce is simmering, cook the lasagna noodles according to the package instructions in a large pot of salted boiling water. Drain and rinse the noodles with cold water.

7. In a separate bowl, mix the ricotta cheese with 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

8. To assemble the lasagna, spread a layer of the sauce on the bottom of the baking dish. Place a layer of lasagna noodles on top of the sauce. Spread a layer of the ricotta cheese mixture on top of the noodles. Repeat the layers until all the ingredients are used up, ending with a layer of sauce on top.

9. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese on top of the lasagna.

10. Cover the baking dish with aluminum foil and bake for 25 minutes.

11. Remove the foil and bake for an additional 20-25 minutes or until the cheese is melted and bubbly.

12. Let the lasagna cool for 10-15 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings

Nutritional information:
Calories: 500
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 1200mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 9g
Protein: 30g

Substitutions for ingredients:
- Dragon sausage can be substituted with any spicy sausage.
- Mushrooms can be substituted with any other vegetable of your choice.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.

Variations:
- Add spinach or kale to the ricotta cheese mixture for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free version of this recipe.
- Add a layer of sliced zucchini or eggplant to the lasagna for added flavor and nutrition.

Tips and tricks:
- Make sure to rinse the lasagna noodles with cold water after cooking to prevent them from sticking together.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Use a sharp knife to cut the lasagna into slices.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the lasagna, place it in a preheated oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a side salad and garlic bread.

Garnishes:
- Garnish the lasagna with fresh basil or parsley.

Pairings:
- Serve the lasagna with a glass of red wine, such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or crushed tomatoes to the sauce.
- If the lasagna is too watery, let it bake for a few more minutes or increase the oven temperature.

Food safety advice:
- Make sure to cook the sausage and mushrooms thoroughly to prevent foodborne illness.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.

Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.

Flavor profiles:
- Spicy, savory, and cheesy.

Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.

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Taste: Savory, Rich, Meaty, Herbal, Cheesy, Earthy