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Three Way Lasagna – A Lasagna Sampler
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Description
This is less complicated than it sounds. The idea is to shake up your lasagna. Just as you may order your own unique variety of toppings on a pizza, do the same combos in your lasagna. I chose Sausage-Mushroom, Spinach-Prosciutto and Shrimp with Sherry Onions. The ingredients for any of the 3 can be tripled if you’d rather make the lasanga with just one combo. If you don’t have this nifty pan you can still use a 9×13.
Ingredients
- FOR THE BASE LASAGNA:
- 1 whole Box Lasagna Noodles (9 Will Be Used But Cook Them All)
- 1 Tablespoon Oil
- 1-½ cup Spaghetti Sauce
- 2 pounds Ricotta Cheese
- 4-½ cups Shredded Mozzarella Cheese
- 3 ounces, weight Parmesan Cheese To Grate
- FOR THE SAUSAGE MUSHROOM FILLING:
- 2 whole Italian Sausage Links, Uncooked, Chopped Into Bite Size Pieces
- 1 cup Raw Mushrooms, Sliced
- 1 cup Spaghetti Sauce
- FOR THE SHRIMP FILLING:
- 1 cup Onion, Chopped
- 1-½ Tablespoon Margarine
- 1 cup Sherry Or Marsala Wine
- 1 cup Shrimp, Shelled, Uncooked, Cut Into Halves
- 1 cup Spaghetti Sauce
- FOR THE PROSCIUTTO FILLING:
- 1 cup Fresh Spinach Leaves
- 4 ounces, weight Prosciutto Ham, Chopped
- 1 cup Spaghetti Sauce
Preparation
It might be helpful to look at the attached blog link to Carolina HeartStrings. It is less complicated than it sounds and the pictures might help.
While you are prepping your fillings cook the lasagna noodles in salted water according to package instructions. A tablespoon of oil will help the pasta from sticking together – add it after draining the noodles.
FOR THE SAUSAGE-MUSHROOM FILLING
Brown the sausage in a pan over medium heat. When almost browned add the mushrooms. Cook until sausage is done. Add 1 cup of spaghetti sauce to pan, stir and turn off heat. Set aside.
FOR THE SHRIMP WITH SHERRY ONIONS FILLING:
Over medium heat, cook onions in a pan with the margarine until soft. Stir in sherry or wine and continue to heat and reduce until wine is thickened. Cut off heat. Set aside.
In a separate bowl mix the shrimp with 1 cup of spaghetti sauce. Set aside.
FOR THE SPINACH-PROSCIUTTO FILLING:
Put your spinach leaves in one bowl. In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
ASSEMBLY:
Spread ¼ cup of spaghetti sauce into the bottom of each section/3rd of the pan, or if using a standard 9×13 pan spread ¾ cup of spaghetti sauce in the bottom.
Put 1 lasagna noodle in each opening (or put three across the bottom of the 9×13 pan). Spread 1/6th of the ricotta onto each of the 3 lasagna pieces.
For the SAUSAGE-MUSHROOM lasagna, spread ½ of the sausage mixture on top of the ricotta.
For the SHRIMP WITH SHERRY ONIONS spread ½ of the onion mixture from the pan on top of the ricotta. Top with ½ of the shrimp-spaghetti mixture from the bowl.
For the SPINACH-PROSCIUTTO use ½ of the spinach leaves and layer them on top of the ricotta. Top with ½ of the proscuitto-spaghetti mixture from the bowl.
Top each section with ½ cup of shredded mozzarella, or if making in a standard pan top with 1 ½ cups of shredded mozzarella.
Repeat these layers one more time for each of the three lasagna versions.
Then:
Top each third with one lasagna noodle.
Top each lasagna noodle with ¼ cup spaghetti sauce.
Top the sauce with ½ cup shredded mozzarella.
Grate 1 ounce of Parmesan on top of each.
Cover with foil. Bake at 375F for 30 minutes, remove foil and bake 5 more minutes.
Buon appetito!
Yummy
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