Culinary Creations

Culinary Creations 35 RUSTICA LASAGNA ly Of The Hall Fami From The Kitchen DIRECTIONS 1. Make your Bolognese Sauce. In a heavy bottom pot, brown Italian Sausage meat over medium heat. Add garlic, celery, onion and mushrooms and sauté until onions are clear. 2. Season with salt and pepper to taste. Add the spaghetti sauce and simmer on low, stirring occasionally. 3. In a separate bowl, beat eggs and add heavy cream and parmesan cheeses. Combine well. Mixture should be very thick. Add more parmesan if needed and set aside. 4. Place f resh spinach in a large glass bowl. Add ½ cup water and cover tightly with f ilm wrap. Microwave for 4-5 minutes until cooked. Drain and set aside. 5. Preheat the oven to 350 0 . Choose a deep, medium-sized casserole dish. Spray with pan spray and pour ½ the tin of tomato sauce covering the bottom. This will keep the pasta f rom sticking. Add the remaining tomato sauce to your Bolognese. 6. Place a layer of lasagna noodles in the bottom of the dish, breaking to f it evenly to get full coverage. Try not to overlap. 7. Ladle Bolognese over top – completely covering the noodles. 8. Drizzle approx. ½ cup of the cream mixture. It doesn’t need to completely cover the sauce. 9. Add a thin layer of cooked spinach leaves and a few small handfuls of shredded cheese. Don’t add too much though, as the cream mixture acts as a binding agent and too much cheese makes the layers too slippery. 10. Add another set of noodles, sauce, cream mix, spinach and cheese. Continue with your layers until the top has Bolognese Sauce. 11. Add a f inal layer of shredded cheeses and bake uncovered for approx. 45-60 minutes or until the sauce is bubbling and the cheese is golden brown. 12. Let rest for 30 minutes to allow the layers to set up. 13. Serve with a nice green salad and f resh bread. Enjoy! INGREDIENTS • 400g Schneiders Hot Italian Sausage Meat • 650-1000ml Spaghetti Sauce (I Use Classico Organic Sweet Basil) • 1 Large Onion, Diced • 2 X 320g Cracker Barrel Italiano 4 Cheese Shred • 4 Stalks Celery, Diced • 4 Eggs • 3 Cloves Fresh Garlic, Crushed • 473ml Heavy Cream • 10 Brown Cremini Mushrooms, Sliced • 1 – 15oz Tin Tomato Sauce • 1 Cup Grated Parmesan Cheese • Lasagna Noodles (I Use Catelli Express Oven Ready) • 1 Cup Shredded Parmesan Cheese • 2lbs Fresh Spinach