MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Loaf Pan Lasagna
 Categories: Pork, Pasta, Cheese, Herbs, Vegetables
      Yield: 2 servings

      2 tb Olive oil
    1/2 lb Italian sausage; links or
           - bulk
     28 oz Can whole, peeled tomatoes
      1 cl Garlic; thin sliced
      1 ts Dried oregano
    1/2 ts Salt
    1/4 ts Sugar
      1 lg Egg
      1 c  Ricotta cheese
    1/3 c  Parmesan; finely grated
      1 pn Ground nutmeg
      1 pn Ground black pepper
           Oil/oil spray; for the pan
      4    No-boil lasagna noodles
    1/2 c  Mozzarella; shredded
           Parsley; chopped, garnish

  COOK THE SAUSAGE: In a medium skillet over medium-high heat, add
  1 tb of the oil. Either slice the sausage into rounds or remove the
  casing from the sausage by slicing lengthwise down the side and
  cook it like ground sausage.

  When the oil shimmers, add the sausage to the pan, and cook for
  about 6 minutes or until browned. Use a cooking utensil to break
  the sausage up as you cook it. Transfer to a plate.

  SNIP THE TOMATOES: Open the can of tomatoes and use a large pair of
  scissors to snip and break them up in the can into chunky pieces.
  You will mash them a little more in the skillet.

  MAKE THE SAUCE: In the same skillet you used to brown the sausage,
  heat 1 tb oil over medium heat. Add the sliced garlic and oregano.
  Cook for 30 seconds, or until the garlic sizzles. Add the tomatoes
  with their juices, salt, and sugar. Bring to a simmer and cook for
  2 to 3 minutes or until the sauce is hot.

  Use a potato masher to break up the tomatoes into smaller pieces
  (this is easiest to do when tomatoes soften in the heat). You are
  aiming for a chunky sauce.

  Add the sausage back to the pan and cook for 10 minutes. Taste, and
  add more salt and sugar, if you like.

  MAKE THE RICOTTA MIXTURE: Meanwhile, in a small bowl, stir the egg,
  ricotta, Parmesan, nutmeg, and pepper together.

  Set the oven @ 400°F/205°C: Brush or spray a 4x8" loaf pan with oil.

  ASSEMBLE THE LASAGNA: In the bottom of the loaf pan, ladle about
  1/2 cup tomato-sausage sauce. Top with 1 noodle. Spread with 1/2
  cup sauce, and then spread 1/3 mounded cup of the ricotta mixture
  over it.

  Place a second noodle on top of the ricotta mixture. Spread 1/3
  mounded cup ricotta mixture over it, and top with 1/2 cup
  tomato-sausage sauce.

  Place a third noodle on top of the sauce. Spread with remaining
  ricotta and spoon 1/2 cup tomato-sausage sauce over it, using up
  all of the remaining sausage pieces in this layer.

  Place a fourth noodle on top of the sauce and spoon the remaining
  sauce on top. Sprinkle with the mozzarella.

  BAKE THE LASAGNA: Place the loaf pan on a baking sheet. Fold a
  large piece of foil in half and fold it in half again. Make a tent
  over the loaf pan (so it does not stick to the cheese.) Bake for
  25 minutes.

  Remove the pan from the oven and remove the foil tent. Check to see
  if the lasagna is uneven or if it peaks in the middle. If it's
  uneven, use the back of a spoon to press the top layer lightly to
  make it level in the loaf pan and submerge the noodles in the sauce.

  Turn the oven down to 375°F/190°C. Return lasagna to the oven and
  continue to bake for 15 minutes, or until the sauce bubbles and the
  cheese is golden brown. (If you like stretchy rather than browned
  cheese, check after 10 minutes.)

  TO SERVE: Allow the lasagna to rest for 10 minutes before serving.
  Sprinkle with chopped parsley, if you like. 

  Recipe by Sally Vargas

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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