Carm’s Sunday Ricotta Lasagna
My husband grew up in an Irish/ Italian neighborhood. His neighbor Carm used to make this lasagna. This is a very basic, old timey recipe. It has a layer of ricotta in the center, sandwiched by noodles. It’s a good thing to make on a lazy day. If you make it for lunch, you can have leftovers for dinner.
In a large skillet or heavy bottomed soup pot, brown 1 lb sweet Italian sausage. Season lightly with salt and pepper since the sausage is already seasoned. Once browned, remove to a colander & drain.
Chop 1 large onion, 2-4 garlic cloves, 1 stalk celery, 1 small carrot, 10 or so mushrooms. Add the onions & veggies to the pot and cook until translucent. Add the reserved meat along with 1 can whole peeled tomatoes, blended, and 1 large can tomato sauce, 1/2 tsp sugar, 1 tblsp basil and 1 bay leaf. Simmer to bring all the flavors together.
Meanwhile: Boil water and cook the lasagna noodles. Grate some cheeses, mozzarella, parmesan, and cheddar if you like.
In a bowl, combine 1 container ricotta, 2 eggs, fresh chopped parsley, salt and pepper, and a little garlic powder. Reserve a little of this for the top if you like.
Layer the lasagna starting with some sauce on the bottom of the lasagna pan, then noodles, sauce, cheese, noodles, the ricotta layer, noodles, sauce and cheese including any extra ricotta on top. Bake at 350 until bubbly and melted about 35 minutes. Wait a few minutes before you cut it or the middle cheese layer will collapse.