RECIPES

Sausage and Three-Cheese Lasagna

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Active Time

40 Minutes

Servings

10-12

Ingredients

2 pounds bulk Italian sausage
1 medium onion, chopped
1 jar (32 ounces) marinara sauce
Salt and pepper
2 cups Clock Shadow Creamery Ricotta cheese (16 ounces)
3 ounces Sartori Rosemary & Olive Oil Asiago cheese, grated (1 cup)
1/2 cup minced fresh basil
1 large egg
12 oven-ready lasagna noodles
2 packages (8 ounces each) Crave Brothers Farmstead Classics® Fresh Mozzarella cheese–Ball, grated

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago, Fresh Mozzarella or Ricotta can be used in this recipe.

Instructions

Heat oven to 375°F.
Cook sausage and onion in a large skillet over medium heat until meat is no longer pink; drain. Stir in marinara sauce; heat through. Season with salt and pepper.
Meanwhile, combine the ricotta, asiago, basil and egg in a large bowl. Season with salt and pepper.
Spread 2 cups meat sauce into the bottom of a greased 13 x 9-inch baking dish. Layer with four noodles, 2/3 cup ricotta mixture, 2 cups meat sauce and 1 cup mozzarella. Repeat layers twice, starting with four noodles.
Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.

Recipe Tips

One 12-ounce box of oven-ready lasagna noodles yields 15 noodles.| Make-ahead tip: This lasagna could be prepared a day ahead. Cool; cover and refrigerate overnight. Remove from refrigerator 40 minutes before baking. Bake as directed.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Sartori Rosemary & Olive Oil Asiago cheese won Best of Class at the 2008 World Championship Cheese Contest. With rich, nutty and fruity flavor notes, this special cheese is hand-rubbed with rosemary and Italian olive oil.

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