I had these great ambitions of making my very first lasagna! …but alas, I fought the lasagna noodles and the lasagna noodles won. If you ever plan to make lasagna, either make sure you have a pot large enough to cook the pasta in or only cook a few noodles at a time. I tried to make all of them at once in a pot that was (looking back) entirely too small. The noodles ended up sticking together and they tore when I tried to separate them. I’m not going to let a little noodle mishap spoil my dinner plans!
Ingredients:
- 28 oz can of crushed tomatoes with basil
- 1 box of penne
- ~2 tbsp of italian seasoning
- salt and pepper
- red wine vinegar
- 1 pint mushrooms (washed and sliced)
- ~1 cup sun-dried tomatoes (diced)
- 1 lb of sweet italian sausage
- 15 oz ricotta cheese
- ~2 cups of shredded italian cheese blend
- olive oil
Add a little olive oil to a large skillet and begin to cook the sausage. After a couple of minutes, add the mushrooms and sun-dried tomatoes. After the ingredients have cooked for a little while, add the tomato sauce, italian seasoning, salt, pepper, and a few swirls of vinegar. Allow the sauce to simmer for a few minutes so that the flavors can develop and give it a taste to see if the seasoning needs to be adjusted at all. Next, combine the tomato sauce, ricotta cheese, and cooked pasta together and spread in a large dish. Top with the shredded cheese and bake in a 375 degree oven for 20 minutes until the cheese is bubbly and brown.
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