This Month’s Recipe is from Chef Enrico’s Mother, Catherine Botto!!
Italian Sausage Lasagna
Anna Brand Lasagna Noodles 2 boxes
Botto’s Italian Sausage Sweet or Hot 1 1lb pack
Ricotta Cheese 3 lb container
Sliced Mozzarella 1 lb
Locatelli Cheese 1/2 lb
Basil Chopped 1/2 cup
Parsley Chopped 1/4 cup
Botto’s Italian Line Spaghetti Sauce 3 jars 26 oz each
Salt and pepper
Whole Eggs 2
– Bring pot of water to boil and lightly salt and cook lasagna noodles approximately 3 minutes until al dente
– Cool noodles with cold water so you don’t get burned handling
– Remove sausage from casing and sauté until fully cooked and crumbled
– In a 2 inch deep baking pan coat the bottom with spaghetti sauce
– Place a layer of noodles in pan
– In a mixing bowl add ricotta cheese , parsley, eggs and season with salt and pepper
– Spread an even coat of cheese mixture about half inch in height over lasagna noodles
– Generously sprinkle cooked Botto’s Italian Sausage over cheese , save some for next layer
– Sprinkle chopped basil and locatelli on sausage and cover with a layer of lasagna noodles and cover with sliced mozzarella
– Layer rest of ricotta cheese, sausage and sprinkle more locatelli on top of noodles
– Spread another even coat of sauce and cover with mozzarella again
– Cover mozzarella with remaining lasagna noodles and cover with sauce , sprinkle basil and locatelli and cover with remaining sliced mozzarella
– Bake in oven for 45 minutes at 350
– Let rest for 1 hour and serve
