This is the easy version of homemade lasagna I mentioned in my Sunday Supper post. I use one of our delicious products from Hermann Emporium, Bella Cucina’s Sugo all’arrabiata pasta sauce. This is a spicy tomato basil pasta sauce that has chunky bits of vine ripened San Marzano tomatoes, flavored with chile pepper flakes and fresh basil leaves that give it a perfectly balanced spicy finish. It’s delicious and so much quicker than making from scratch.
Ingredients
1 Jar sumo all’arrabiata pasta sauce (Bella Cucina from Hermann Emporium)
1 lb ground hot Italian sausage (you can use the mild for a little less spicy)
1 Small can tomato paste
Red wine (I use the little can of tomato paste to measure)
1 30oz Ricottta cheese
1 24oz Cottage cheese small curd
2 cups Shredded mozzarella
1 1/2 Cup grated Parmesan cheese
I Tablespoon dried italian herbs
1 teaspoon black pepper
1 Egg
Directions
Brown meat in a large skillet, drain and add pasta sauce, cook till heated all the way through then set aside to cool.
While that is cooling in a bowl, mix ricotta, cottage cheese, egg, mozzarella, Parmesan, herbs and black pepper.
Start layering a little meat sauce in a buttered casserole dish (it makes a lot so you will need a large dish). Then start to layer in pasta, cheese, sauce and repeat. On the last layer, sprinkle with more grated mozzarella, parmesan and a little dried or fresh basil.
Bake at 350 degrees covered in foil for about 30 minutes, then uncover and cook till brown and bubbly. Let cool a little before you cut and serve.
Happy Cooking!
Jennifer
