Tomaatti-makkara lasagne
Lihavainen, cheesy, syvä lautasen lasagne on aina syytä odottaa, ja voit nauttia jäljellä koko viikon.
Lähde: Everyday Food, maaliskuu 2006
Kokonaisaika
prep
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Liottamalla nuudeleita kuumassa vesijohtovedessä (kun kastike tehdään) poistaa tarpeen kiehua.
Timothy
27.04.2023 @ 01:28
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.
“A chubby, cheesy, deep dish lasagna is always worth waiting for, and you can enjoy the leftovers all week. Source: Everyday Food, March 2006. 2 hours 30 min 40 min 8 Total time prep Servings ingredients 12 dried lasagna noodles (about 10 ounces), uncooked 2 teaspoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1 1/2 teaspoons dried Italian seasoning 1/4 teaspoon red wine vinegar 1 pound sweet Italian sausage, casings removed 2 cans (28 ounces each) whole peeled tomatoes in puree Coarse salt and ground pepper 6 cups shredded mozzarella cheese (about 1 1/2 pounds) 3/4 cup grated Parmesan cheese (about 3 ounces) instructions 1. Fill a 9 x 13 inch baking pan two-thirds of the way with hot tap water. Add noodles and arrange them alternately to prevent sticking. Let soak while making the sauce. 2. Make the sauce: heat oil in a large pot over medium heat. Add onion, garlic, Italian seasoning, and a pinch of pepper; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage and cook, breaking up with a spoon, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon. Bring to a boil. Quickly reduce to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper. 3. Preheat oven to 350 degrees. Drain noodles, transfer to paper towels; pat dry with more paper towels. Spoon 1 cup sauce into bottom of dish. Arrange 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Top with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and remaining mozzarella and Parmesan. Cover tightly with aluminum foil and bake for 1 hour. 4. Remove foil and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool for