Definitely not a vegetarian lasagna
6 servings
90 minutes
Recipe taken from the book "Friends. The Official Cookbook.
1
Preheat the oven to 200 degrees.
2
In a small bowl, combine ricotta cheese, eggs, and parsley. Mix, season with salt and pepper to taste. Set aside.
- Ricotta cheese: 425 g
- Chicken egg: 2 pieces
- Chopped parsley: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Crumble the Italian sausages and fry them in a small amount of vegetable oil.
- Small sausages: 700 g
4
In another small bowl, mix the crumbled Italian sausages with marinara sauce, reserving a third of the sauce for the first and last layers of the lasagna.
- Small sausages: 700 g
- Marinara sauce: 1.5 glass
5
Spread the marinara in a thin layer on the bottom of a 20×25 cm baking dish, then place one of the prepared lasagna sheets on top. Spread a thin layer of ricotta cheese mixture over the sheet, then layer with marinara and Italian sausage mixture. Sprinkle with grated mozzarella cheese.
- Marinara sauce: 1.5 glass
- No-boil lasagne sheets: 12 pieces
- Ricotta cheese: 425 g
- Small sausages: 700 g
- Mozzarella cheese: 250 g
6
Continue layering the ingredients until the dish is filled to the edges. On the top layer, place a lasagna sheet, spread it with marinara sauce, and sprinkle with grated mozzarella cheese.
- No-boil lasagne sheets: 12 pieces
- Marinara sauce: 1.5 glass
- Mozzarella cheese: 250 g
7
Place the lasagna dish on the middle rack of the oven. Bake for 30 minutes until the cheese starts to melt and turns golden brown.