Winemaker’s Homemade Lasagna
Pairing: Árdíri 2012 Willamette Valley Pinot Noir
- 1 pound Italian sausage
- 3/4 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 3/4 cup wine
- 2/3 cup fresh basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped Italian parsley
- 12 lasagna noodles
- 22 ounces ricotta cheese (stir in a pinch of nutmeg)
- 2 eggs
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan
Preheat oven to 375 degrees.
Cook sausage, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and wine. Season with basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley.
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 an egg, pinch of nutmeg, remaining parsley and 1/2 teaspoon salt.
To assemble, spread 1 1/2 cups of sauce in the bottom of a 9×13 inch baking dish. Arrange 5 noodles length wise over sauce. Spread with one half of the ricotta cheese mixture. Top with a third of the mozzarella, and sprinkle with 1/4 cup Parmesan. Repeat layers, and top with remaining mozzarella and Parmesan.
Cover with foil. To prevent sticking, spray foil with cooking spray.
Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving. Garnish with fresh basil and Parmesan.
Pour a glass of wine, and enjoy!