This was adapted from Everyday with Rachael Ray. They called this Meat Lasagna. I used chicken sausage. This was just great. Even my son, who is not a lasagna lover, loved it. He admitted to loving it. Success!
4 tbsp unsalted butter
3/4 lb chicken sausage*
4 cloves garlic, 2 smashed & 2 finely chopped
1-26 oz jar marinara sauce**
1 cup milk
1.5 tbsp all purpose flour
1/2 cup parmesan cheese, freshly grated
1/2 lb no-boil lasagna noodles***
1 lb ricotta cheese
1/2 cup fresh basil leaves, finely chopped
1/2 lb mozzarella cheese, shredded
For red sauce: In a bowl, combine marinara sauce, the smashed garlic and some fresh basil. Set aside.
For sausage: Preheat a skillet over MED-HIGH heat. Slice the sausage thinly. Add 2 tbsp butter and let it melt and then add the sausage and brown it on both sides,
about 2-3 minutes each side. Set aside.
For white sauce: In a saucepan over MED heat, add the remaining butter. Let it melt and then add the flour. Mix it well, with a whisk, and let it cook for a minute,
constantly stirring. Add the milk, in a thin, slow stream, and keep stirring. It will start to thicken after a minute or so. Make sure to continue stirring so that it doesn’t burn.
Remove from heat and add the parmesan cheese. Stir well.
In a small bowl, combine the ricotta cheese, egg, and the basil. to assemble lasagna: Place a few tbsp of red sauce on the bottom of an 8×8 brownie pan. Top with 2 no-boil noodles. Brush the top of the noodles with half the marinara sauce. Top with half the ricotta mixture. Top that with 2 more noodles. Top that with the white sauce. Top that with the remaining ricotta mixture, half the mozzarella cheese, then top with the last 2 noodles. Top those noodles with the remaining red sauce and the remaining mozzarella. Sprinkle with a bit of the parmesan.
Preheat oven to 375 degrees F,
Brush a piece of parchment paper with softened butter. Place the parchment paper, butter side down, on top of the lasagna. Top that with a sheet of tin foil. Wrap the top
of the lasagna well with the foil. Bake at 375 degrees for 1 hour. Remove the parchment and foil and bake for another 15 minutes.
Let cool on a wire rack for 15 minutes so that it is easier to cut the lasagna when you serve it. Serve with some warm italian bread.
* original recipe calls for sweet italian sausage
** original recipe was doubled and used 2-35 oz cans tomatoes to make homemade sauce
*** original calls for 1 lb dried ruffled lasagna noodles, the kind you need to boil first
Yield: 4 servings
Source: Everyday with Rachael Ray, March 2010
Posted by RisaG 3/10/10