No one tells you that once you hit 40 your once more than perfect eye sight starts to go.  So when I pulled this recipe card out of my recipe box (yes, I still have one of those) and it looked like this:
I knew it was time to update it. 
I'll save this card and pass it on to my children.  They can throw it away when they choose to, but I think it is important to pass on handwritten recipes  AND when they get to this card they will remember how well loved this recipe much so they might just frame it, stains and all.  :o)
When Hubby took a bite of lasagna last night you could see him melt in his chair a little and said "This is the best lasagna EVER.  Kids, you don't know how good you have it with your mom's cooking.  When you move out and you have lasagna someplace other than home you are going to compare it to your moms lasagna and there will be no comparison.  This is the best lasagna ever."

I love it when Hubby raves about my cooking.  It just makes me feel all warm and tingly all over. 

I'm hoping that when our children are grown and married that my cooking is one of the things that will bring our kids home every Sunday afternoon for linner - yes, linner.  (A girl can dream....)  

Sausage & Prosciutto Lasagna

9 lasagna noodles cooked al dente

Cheese filling:
15 oz ricotta cheese
1 1/2 cup fresh mozzarella diced (divided 1 cup - 1/2 cup) 
1 1/4 cup smoked gouda cheese (divided 1 cup - 1/4 cup) 
1 egg

The Sauce:
A drizzle or two of olive oil
1 16 oz package of Italian sausage (sweet, mild or choose, it is good with all, I used mild)
4 oz sliced and diced prosciutto
1 medium onion
1 cup mushrooms, sliced and diced
3 garlic cloves minced
2 tsp dried oregano
a few sprinkles of crushed red pepper
2 TBL tomato paste
1 28 oz can of chopped tomatoes (San Marzano are the best)
16 fresh basil leaves chopped
Salt & Pepper to taste

The beautiful thing about this recipe is that you can make the sauce a day or two in advance.  AND the sauce is good even if you are not making lasagna.

For the sauce: 
Drizzle olive oil in a large saucepan over medium heat.  Add sausage and sauté until browned - add chopped prosciutto.
Transfer sausage mixture to a bowl.  Using the same pan add another drizzle of olive oil to pan, toss in chopped onions, mushrooms, garlic, oregano & crushed red pepper.  Sauté for about 5 minutes or until tender.  Add tomato paste, tomatoes & basil.  Simmer for about 10 minutes.  
Add sausage mixture to the sauce.  Season with salt & pepper.

For cheese filling:
Mix together ricotta, egg 1 cup of diced mozzarella, 1 cup smoked gouda.
Season with salt & pepper.

For the lasagna:
Preheat oven to 350
Using a 9x13 glass dish
1 cup of tomato sauce on the bottom of the baking dish.
3 lasagna noodles
1/2 cheese mixture
1/2 the remaining tomato sauce
3 lasagna noodles
remainder of cheese mixture
remainder of tomato sauce mixture
3 lasagna noodle
top with 1/2 cup of mozzarella & 1/4 cup of gouda.

Bake covered for about 30 minutes, uncover and bake for another 10-15 minutes.  
Let stand for 10 minutes before serving. 
1/7/2013 03:08:41 pm

Um - that looks amazing. And especially amazing with the photos! ;)

1/8/2013 06:34:37 am

Looks so yummy!!

4/30/2013 08:10:03 am

How many will this feed? Should I double the recipe for 6 adults and 3 children?

4/30/2013 09:24:54 am

This makes a 9x13 pan of lasagna.
I would double it for that many people. :o)


Leave a Reply.