Prosciutto & Smoked Almond Spiked Lasagna
With Lauren’s Ridiculous Red Sauce
Ingredients
Ridiculous Red Sauce
3 Tbsp Olive Oil
2 Large Chopped Onions
14 minced Garlic Cloves(allow to breath for 5 minutes)
2 LbsTotal: 1 lb of Sweet Italian Sausage & 1 lb of Hot Italian Sausage (Out Of Casings)
1.5 lbs of Ground Turkey or Lean Ground Beef
2 Large 28oz Cans of Crushed Tomatoes
1 6oz Can Tomato Paste
¼ cup Dried Italian Seasoning
1 Teaspoon of Red Pepper Flakes
1 Tablespoon of Ground Fennel Seeds
2 Tsp Sea Salt
¾ Tsp Pepper
1 packet of sugar or splenda
2 cups of Red Wine(A red that you would drink!) A Cabernet, Primativo, or Barbera
Lasagna
1 Box Wheat Lasagna Noodles
1 Lb Part Skim Milk Ricotta Cheese
1 cup Grated Parmesan Cheese
2 Extra Large Eggs
2 Packages of Shredded Part Skim Mozzarella Cheese
2 tins of Prosciutto & Smoked Almond Pesto(thawed)
1. Preheat the oven to 400 degrees F and position the oven rack in the middle.
2. To make the meat sauce, heat the olive oil in a large saucepan. Add the onions and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and ground turkey and or beef, and cook over medium-low heat. Breaking it up with a spatula, for 10 to 15 minutes, or until fully cooked and no longer pink. Add the crushed tomatoes, tomato paste, Italian seasoning, fennel, sea salt, red pepper flakes, packet of sugar and or splenda, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes, add 2 cups of red wine, and simmer for 20 minutes more.
3. Soak lasagna noodles in hot tap water for 6 minutes. Remove noodles and pat dry.
4. While the sauce is simmering, make the cheese filling In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten eggs, 2 tins of Prosciutto & Smoked Almond Pesto. Set aside.
5. Ladle the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then layer approximately 4 lasagna noodles (in one layer, cover the sauce with the noodles),layer the ricotta/parmesan cheese & prosciutto & smoked almond mixture, layer the shredded mozzarella cheese, layer the sauce over both cheeses. Add another single layer of noodles, and repeat, until your casserole or baking pan is just about full. Layer last with red sauce and a sprinkle of parmesan cheese.
6. Bake covered with tin foil for 35 minutes, or until the sauce is bubbling. Remove tin foil and bake for 15 minutes.
Cool for 20 minutes and serve.
The amount of Ridiculous Red will yield enough for 2 large lasagnas!! If you want to make only one pan. Freeze Red in a rubbermaid container until next use.
