Fresh pasta sheets or lasagna noodles (follow preparations instructions on box)
1 sixteen ounce jar of favorite pasta sauce
4 or 5 slices of cooked breaded eggplant
1 cup sautéed mushrooms
1 lb of sweet or hot Italian sausage
1 lb ricotta cheese
1 egg
pinch of nutmeg
2 tbs fresh chopped basil
1 lb of fresh mozzarella
1/2 cup grated parmesan
Preheat oven 350F
A 13 x 9 x 3 inch baking dish (but you can use any size shallow baking dish you like)
This is as simple as stacking layers of what you like between the sheets of pasta.
If you use sheets of fresh pasta, there is no need to cook it. If you use standard lasagna noodles, follow directions on box.
Butter or oil the dish. Spread 2 or 3 tbsp sauce on bottom of dish and place a layer of pasta on top.
Mix egg, ricotta and nutmeg together and spread 1/2 the mixture on top of pasta.
Add another layer of pasta.
Here's where you start doing anything you like. I put sautéed hot Italian sausage next (sausage must be cooked), sprinkled a little mozzarella on top of sausage, then another layer of pasta.
Sauté some mushrooms in butter (maybe add a little truffle oil at the end with some fresh herbs (basil is always good). Place this mixture on pasta with a little more mozzarella. Add another layer of pasta.
Next I put sautéed eggplant with some more tomato sauce. Add another layer of pasta. You can buy sautéed eggplant in freezer section. Just sauté in oil and add to lasagna.
Next, add a little chopped up fresh mozzarella (that's the white cheese that comes in balls floating in a little water). Add some sauce and another layer of pasta.
Finally, top pasta with remaining pasta sauce and the 1/2 cup of grated cheese.
Loosely cover dish with foil.
Place on a foil covered baking sheet (to catch overflow) and bake 45 minutes.
Remove foil and cook another 5 minutes to brown a little.
Let cool at least 10 minutes before cutting.
Enjoy!
Preheat oven 350F
A 13 x 9 x 3 inch baking dish (but you can use any size shallow baking dish you like)
This is as simple as stacking layers of what you like between the sheets of pasta.
If you use sheets of fresh pasta, there is no need to cook it. If you use standard lasagna noodles, follow directions on box.
Butter or oil the dish. Spread 2 or 3 tbsp sauce on bottom of dish and place a layer of pasta on top.
Mix egg, ricotta and nutmeg together and spread 1/2 the mixture on top of pasta.
Add another layer of pasta.
Here's where you start doing anything you like. I put sautéed hot Italian sausage next (sausage must be cooked), sprinkled a little mozzarella on top of sausage, then another layer of pasta.
Sauté some mushrooms in butter (maybe add a little truffle oil at the end with some fresh herbs (basil is always good). Place this mixture on pasta with a little more mozzarella. Add another layer of pasta.
Next I put sautéed eggplant with some more tomato sauce. Add another layer of pasta. You can buy sautéed eggplant in freezer section. Just sauté in oil and add to lasagna.
Next, add a little chopped up fresh mozzarella (that's the white cheese that comes in balls floating in a little water). Add some sauce and another layer of pasta.
Finally, top pasta with remaining pasta sauce and the 1/2 cup of grated cheese.
Loosely cover dish with foil.
Place on a foil covered baking sheet (to catch overflow) and bake 45 minutes.
Remove foil and cook another 5 minutes to brown a little.
Let cool at least 10 minutes before cutting.
Enjoy!
