Recipes

Barrington Software Incorporated

Preheat an oven to 350°F.

In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg,

salt and pepper. Cover and refrigerate until ready to use.

In a large sauté pan over medium heat, warm the olive oil. Add the sausage

and cook, stirring and crumbling with a fork, until lightly browned and cooked

through, about 10 minutes. Using a slotted spoon, transfer the sausage to a

colander set over a bowl and let drain.

Add the mushrooms to the sauté pan, increase the heat to medium-high and

cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the

mushrooms to the bowl with the sausage, add the parsley and stir to combine.

Size

Spread 1 cup of the pasta sauce on the bottom of a large baking dish.

To start the layering process, cover the sauce with one-fourth of the lasagna

noodles in a single layer. Spread one-third of the ricotta mixture over the

Post-instructions

noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour

1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage

mixture over the sauce. Repeat the layering twice, finishing with a layer of

sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle

with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and

bake until the lasagna is golden and bubbling, about 30 minutes more. Let

stand for 10 minutes before serving.

Meanwhile, in a small saucepan over medium heat, warm the remaining

pasta sauce. Transfer to a small bowl and pass at the table. Serves 12.

HACCP

1/5/2004 6:03:15 PM

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Mushroom, Sausage and Roasted Red