Lasagna

Lasagna

with sundried tomatoes, eggplant and sausage

Preparation: 30 min
Cooking Time: 1 h 30 min
Servings: 8

INGRÉDIENTS

  • 1 shallot, finely chopped
  • 1 tbsp (15 ml) olive oil
  • 1 lb (454 g) mild Italian sausage meat
  • 4 cups (1 L) tomato sauce, homemade or store-bought
  • 1 tbsp (15 ml) dried herbs
  • 24 lasagna noodles, cooked
  • 1 jar (250 ml) M'Lord grilled red peppers
  • 1 jar (250 ml) M'Lord sundried tomatoes
  • 1 jar (250 ml) M'Lord grilled eggplant
  • 1/2 cup (125 ml) fresh basil, chopped
  • 1 cup (250 g) cottage cheese
  • 1-1/2 cup (375 ml) mozzarella, grated

ÉTAPES DE PRÉPARATION

  1. Preheat oven to 350 °F (180 °C).
  2. In a large skillet, heat olive oil and cook shallot and sausage meat until golden. Add tomato sauce and herbs, and simmer over low heat for 15 minutes.
  3. Spread one quarter of the sauce over bottom of an 11 x 7 inch (28 x 18 cm) baking dish. Place 6 lasagna noodles on the bottom of the dish. Top with peppers, half of the tomatoes and one quarter of the sauce. Place 6 more lasagna noodles in the dish, cover with eggplant and basil leaves, and top with one quarter of the sauce. Continue with 6 other lasagna noodles, top with cottage cheese and the remaining tomatoes and sauce. Lastly, add the 6 last lasagna noodles. Sprinkle with mozzarella.
  4. Bake for approx. 1 hour. Brown under the broiler for a few minutes.