Leek and Red Pepper Lasagne

Total time: 60 minutes

Ingredients:

  • 15 - 18 sheets 'no-cook' lasagna noodles
  • 10oz (300gr) sausage, removed from casings
  • 2 tbs olive oil, divided
  • 3 large leeks, trimmed, sliced
  • 1 red pepper, chopped
  • 8oz (250gr) mushrooms, trimmed, chopped
  • 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 cup (8oz, 240ml) tomato sauce
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tbs butter
  • 2 tbs flour
  • 1 1/2 cups milk, 12oz, (360ml)
  • 1 cup (8oz, 250gr) ricotta cheese
  • 4oz, (120gr) fresh mozzarella, sliced
  • 3/4 cup (3oz, 90gr) shredded mozzarella

 Instructions:

  • Vegetables:
  • Sauté leeks and pepper in 1 tbs oil until tender, 7 - 10 minutes.
  • Meat Sauce:
  • Heat the oil in a large skillet over medium heat. Add mushrooms, leeks and sauté for 5 minutes.
  • Add paprika, chili powder and sauté briefly.
  • Add sausage and sauté, breaking it up as it browns.
  • Add tomatoes, juices, herbs to skillet.
  • Reduce heat and let simmer until needed.
  • Béchamel sauce:
  • In a medium saucepan heat the butter over low heat.
  • Add flour and stir with a whisk for 1 minute.
  • Add a little (1/4 cup) of the milk and whisk to combine.
  • Turn heat up to medium-high and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or two.
  • When all of the milk is in bring to a boil, whisking.
  • Add ricotta, whisking until it melts and makes a thick sauce. Remove from heat.
  • To assemble:
  • in an oblong baking dish, 9 X 11 (22 X 27cm) or so... make the following layers:
  • 1/3 meat sauce
  • 3 - 4 lasagne noodles, break up if needed to get good coverage
  • 1/2 béchamel sauce
  • 3 - 4 lasagne noodles
  • 1/3 meat sauce
  • 3 - 4 lasagne noodles
  • 1/2 béchamel sauce
  • all of the pepper / leek mix
  • all of the fresh mozzarella
  • 3 - 4 lasagne noodles
  • 1/3 meat sauce
  • 3 - 4 lasagne noodles
  • all of the tomato sauce
  • Cover and bake 400F (200C) for 20 - 25 minutes, or until noodles are tender. Test in center with a sharp knife.
  • Uncover, sprinkle all of the shredded cheese  and bake 5 minutes longer.
  • Remove and let rest for 5 minutes.
  • Cut into squares (or oblongs) and serve.