Italian Sausage Lasagna

The Mediterranean Diet is a major part if the Italian menu, fresh fruits, fresh vegetables, fish and healthy oils. These are all good, however, here, we’re talking pasta dishes. Simply put, 3 ingredients; pasta, protein and cheese, but in combinations that create incredible flavors. I have a few here Italian Sausage Stuffed Shells and Savory Baked Ziti. Not quite so healthy, but, oh so good. This is Italian sausage lasagna, read on for the details

There’s an old expression “The devil is in the details” And the details is the combination of herbs and spices, how the dish is assembled, and how everything interacts during the cooking process. It’s complex layers of flavors, it’s more than just the sum of it’s parts. And, as good as Italian food is the day you cook it. Because of all that’s going on in the dish, the flavors continue to work together long after the cooking process. Italian food is always better the next day, it takes that long for the flavor layers to build and spread throughout the dish.

This is definitely the case with my Italian sausage lasagna. By using Italian sausage as the protein, it already has the flavors we love, and then layering it with classic Italian cheeses and sheets of pasta, it is oh so good, and, easy to make.

The Pasta

As with everything, we have a history lesson here. And, that starts with the lasagna, yes, the pasta. We know pasta is not an Italian invention, the humble noodle originated in Asia. The Italians just took it to another level. Well, lasagna is also not Italian. It’s actually Greek. The ancient Greeks had a dough sheet they called Laganon, it was served with a topping, really nothing like the lasagna we know and love today. The Romans adopted it, and brought it back to Italy. There, the history becomes a little murky for a while, till the 14th century, where it reemerges in Naples. Researchers found it in an Italian cookbook as lasagna.

Interestingly enough, the lasagna recipe starts with the lasagna itself. It can cook while we prep everything else. So bring a large pot of water to a boil, add salt, and add enough lasagna sheets for three layers in your oven dish. That will probably be 2-3 sheets per layer. Cook per the instructions on the box. Al dente usually works, it will continue to cook in the lasagna dish and absorb some of the flavors. Monitor it while prepping everything else, when it’s done remove from the heat. I rinse with cold water so I can handle the sheets without burning myself.

The Protein

Everything always starts with sautéed onions and garlic. The caramelized onions and toasted garlic add a flavor base. Also, the oil that you sauté the onions and garlic in becomes flavored and carries that flavor into the dish. When they’re done add the Italian sausage. In this case, I’m using hot, however, sweet works just fine. Break it up as it cooks. When it’s done add the tomato paste and pasta sauce. Mix well, lower the heat and let it simmer about 5 minutes so everything can settle down. Now, set aside.

The Cheese

Finally the cheese portion. I use three classic Italian cheeses. Ricotta for the creaminess, and so the cheese mixture will spread. Mozzarella for the stringiness, this is and important factor, and, finally Parmesan because I love the flavor. I prefer to use fresh grated cheeses. When cheese is grated at the processing plant anti-caking agents are added so the cheese doesn’t clump, I think it affects the flavor. Grating it is only one extra step during prep, but oh so worth it. Add the cheeses, garlic powder, ground pepper and parsley flakes in a bowl and mix well.

The Build

Now the individual parts of the dish are ready, it’s time to build the Italian sausage lasagna. Pour some of the pasta sauce on the bottom of the oven dish and spread it out evenly. This will prevent the pasta from sticking to the dish. Now a layer of lasagna, I usually try to cut to fit, or at least try to not have too much overlap. I don’t want to end up with a mouthful of pasta. Now a layer of the cheese mix, it’s thick, so I find using a pair of spoons to spread it out to an even layer. Now a layer of meat. I have the meat layer over the cheese layer only because it’s easier to spread the meat sauce over the cheese than the other way around.

Now another layer of lasagna, again, cut the sheets to fit so there’s not too much overlap. Another layer of cheese followed by another layer of meat. Finally the top layer of lasagna sheets, and I pour the last of the pasta sauce on that so they don’t burn in the oven. And, there, you have built the Italian sausage lasagna, looks great. Now off to a preheated 350 degree oven for the cheeses to melt, the lasagna sheets to absorb some flavors and the dish to come together. After 10 minutes, remove and put a layer of shredded mozzarella on the top, put back in the oven for another 10 minutes. Or till the cheese topping has some color and starts to bubble a bit.

Now remove from the oven and allow to rest for about 10 minutes. You can’t appreciate the flavors if the dish is too hot. Also, the cheese gets to thicken a bit so it’s easier to handle. Now, serve you Italian sausage lasagna and enjoy the meal, thank you for reading