Clayton’s Box Top Roasted Garlic Lasagna

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 Garlic head, roasted
  • 1 Onion
  • 2 cans Tomatoes

• Pasta & Grains

  • 1 box Lasagna noodles, dried

• Baking & Spices

  • 3 grinds Black pepper
  • 2 tbsp Cornstarch
  • 2 1/3 tbsp Italian seasoning, dried
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Mozzarella cheese, grated
  • 1/2 package Of a ball of mozzarella cheese
  • 1 cup Parmesan
  • 1 15 ounce tub Ricotta cheese

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on fixmealittlelunch.com

Ingredients

• 1 box dried lasagna noodles
• ½ package of a ball of mozzarella cheese, sliced into thin slices
• ½ cup parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, diced
• 1 garlic head, roasted*
• 1 pound of Italian sausage (frozen works fine in this recipe)
• 2 cans of diced tomatoes (I used 2 16 ounce jars from my canning stash)
• 2 tablespoons dried Italian seasoning
• 1 teaspoon salt
• ¼ cup red wine
• 2 tablespoons cornstarch
• 1 15 ounce tub of ricotta cheese
• ½ cup Parmesan cheese
• ¼ cup grated mozzarella cheese
• 1 teaspoon dried Italian seasoning
• A few grinds of black pepper

Directions

• Preheat the oven to 350 degrees
• Start by making the sauce. In a saucepan, sauté the diced onions in the olive oil and butter until they are slightly browned. Add in the diced tomatoes, roasted garlic, sausage, Italian seasonings, red wine and salt and bring to a boil. Reduce to a simmer and simmer for an hour. At the end of an hour, if the sausage is still very chunky, you can use an immersion blender to break up the sausage into smaller pieces. Add the cornstarch to thicken the sauce and stir thoroughly.
• About 50 minutes into the sauce simmering, boil water for the lasagna noodles in a large pot. When the water boils, add the lasagna noodles and cook for 6 minutes. The noodles will be al dente, but will cook more while the lasagna bakes.   Drain the noodles.
• Prepare the cheese layer by combining the ricotta cheese, ½ cup of the parmesan cheese, ¼ cup of grated mozzarella, Italian seasonings and black pepper in a bowl.
• I used two 9 x 7 inch glass pans for the lasagnas. These have the advantage of having lids, so they are great for freezing leftovers.
• Prepare the first pan. Ladle about a ½ cup of sauce as the base. This will help prevent the noodles from sticking during baking. Layer a single layer of noodles next. Ladle another ½ cup of sauce. Layer another single layer of noodles. Dollops half the cheese mixture next and then spread it gently over the noodles. Layer another single layer of noodles. Ladle another ½ cup of sauce, and then another single layer of noodles and then a final ½ cup of sauce. Finish by layer half of the sliced mozzarella cheese over the top and sprinkle ¼ cup of the remaining parmesan cheese on top of that.
• Use the remaining ingredients to assemble the second lasagna.
• If you are baking one or more of the lasagnas right away, bake at 350 degrees for thirty minutes.
• If you are freezing, do not bake. Leave the lasagna to cool and then cover and freeze. Bake as instructed below when you are ready to cook your lasagna.
• Frozen lasagnas will take closer to an hour at 350 degrees. If the cheese or noodles start to brown, cover with foil and finish baking.
• *To roast garlic, cut the top 1/8th or so off a head of garlic, exposing the garlic cloves. Drizzle a bit of olive oil over the garlic and wrap it up in foil. Bake for about an hour at 350 degrees. Let cool – this can be refrigerated overnight for easy peeling the next day.