The Best Lasagna

This month is WA Wine month and the entire first week is dedicated to Cabernet & Casseroles! I will be honest I LOVE our Cabernet (or really any rich/layered red wine) with a delicious Cassoulet. But with work and 3 kiddos I never seem to have time or energy to even find all the ingredients. 

My second favorite comfort food to enjoy with Cabernet absolutely involves pasta. Here is Anna Gilbert's recipe for The Best Lasagna (that is actually the name of her recipe) and it does not disapoint. Anna not only has a degree in wine studies but she is an incredible cook and is married to the founder of Gilbert Cellars and wine grape farmer. So she knows all about creating a hearty and delicious meal that pairs perfectly with WA grown Cabernet. She kindly gave me permission to share her recipe here! Please let us both know how it turns out. Remember tastes best with Cabernet (while cooking & eating). Cheers & Bon Apetit.

The Best Lasagna

Sauce:

• 2 TBL Olive Oil
• 1 lb Spicy Italian Sausage
• 1 cup chopped onion
• 3 garlic cloves
• 2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 28oz crushed tomatos 
• 1 14.5 oz can diced tomatos 

Filling:

• 1 1/2 cup fresh basil leaves 
• 1 15oz container + 1 cup of ricotta cheese
• 1 1/2 cup grated mozerella
• 3/4 cup parmesan cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper

Assembly:

12 lasagna noodles, 3 cups grated mozzerella, 1 cup grated parmesan 

Directions:

Step 1 Sauce: Heat oil in heavy pot over medium high. Add sausage, onion, garlic, oregano, red pepper flakes. Saute until sausage is cooked. About 10 minutes. Add crushed and diced tomatoes. Bring sauce to boil and season with salt and pepper. 

Step 2: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, and 1/2 teaspoon salt.

Step 3: Spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/3 basil leaves. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Step 4: Bake in preheated oven at 375  for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.