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1/2 cup. Parmesan cheese, freshly grated
56 ounce. canned plum tomatoes, drained and chopped
1 carrot, finely chopped
1/4 tsp. crushed red pepper, or to taste
1 tsp. dried basil,
1 tsp. dried oregano leaves,
1 tsp. dried thyme,
1/4 cup dry red wine,
2 tsp. fresh parsley, chopped
1/4 tsp. freshly ground black pepper, or to taste
2 garlic clove, minced
1/8 tsp. ground nutmeg, or to taste
12 lasagna noodles, curly-edged
3/4 pound mushrooms, chopped
2 cup nonfat ricotta cheese,
1/2 Tbl. olive oil,
2 onion, finely chopped
1 cup. part-skim mozzarella, grated
1/4 tsp. salt, or to taste
1/2 cup. sun-dried tomatoes, (not packed in oil), slivered
4 ounce. turkey sausage, hot or sweet, casing removed

  • In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add sausage and cook, breaking up clumps with a spoon, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic and season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.
  • Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer and reduce heat to low; cover and simmer, stirring occasionally, about 45 minutes. Uncover and cook, stirring frequently, until sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.
  • Bring a large pot of salted water to a boil. Preheat oven to 350ºF (175ºC). Lightly oil a rectangular baking dish or coat it with nonstick spray. 4.Cook noodles in the boiling water until al dente, about 10 minutes. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay noodles out on kitchen towels.
  • Season ricotta with salt, pepper and nutmeg.
  • Spread about one-fourth of the meat sauce [1-1/2 cups in original recipe] in prepared pan. Layer 3 noodles on top. Spread one-fourth of the remaining sauce [1 cup in original recipe] over noodles. Dot about one-third of the ricotta [2/3 cup in original recipe] over sauce, then sprinkle with one-fourth of the mozzarella [1/4 cup in original recipe] and one-fourth of the Parmesan [2 Tbsp. in original recipe]. Continue layering noodles, sauce and cheeses, finishing with sauce, mozzarella and Parmesan. Sprinkle with parsley and cover with foil.
  • Bake lasagna for 35 to 40 minutes, or until sauce is bubbling. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.