I have an amazing lasagna recipe, and I have "morphed" it a little so than I could include some of the awesome products from La Romanella - items anyone would want to include in their Mediterranean-inspired dish. You can find all of the ingredients for this recipe at your local Smart & Final.
Here's what you will need for my lasagna:
For the sauce:
1 lb. La Romanella Sweet (Mild) Italian Sausage
One 25 oz. jar La Romanella Tomato Basil pasta sauce
One 28 oz can La Romanella Tomato Strips with Basil
2 tsps. minced garlic (1-2 cloves)
1 1/2 tsp Oregano
1/4 tsp. black pepper
1 tsp salt
For the cheese filling:
24 oz. La Romanella Ricotta cheese
4 oz. La Romanella Parmesan cheese
2 tbspns. parsley flakes
3 eggs
You will also need:
1 lb. First Street Mozzarella cheese
One 16 oz box First Street lasagna noodles
Prep time 30 mins.
Lasagna baking time 30 mins.
Cook the lasagna noodles according to the package directions. I usually cook about twelve noodles, and only use about 8 to ten. I have a few extra in case they break apart while cooking.
While they are cooking, you can make the sauce.
If you have sausage links, like I used, remove the sausage from the casings and crumble it in a deep saucepan or large pot at medium to high heat until browned.
Add the pasta sauce, tomatoes, garlic, salt and pepper.
Reduce heat and simmer.
Preheat oven to 350 degrees
Rinse lasagna noodles in cool water, then set aside.
In a medium bowl, combine Ricotta and Parmesan cheeses, parsley and eggs.
Mix thoroughly and set aside.
In a 9" x 13" ungreased pan, place a layer of lasagna noodles (about four) overlapping across the bottom of the pan. On top of this, spread half of the ricotta cheese mixture. Place half of the mozzerella slices evenly over the to of that.
So far, so good. Now spoon half of the sauce and sausage on top of the cheese layers.
While they are cooking, you can make the sauce.
If you have sausage links, like I used, remove the sausage from the casings and crumble it in a deep saucepan or large pot at medium to high heat until browned.
Add the pasta sauce, tomatoes, garlic, salt and pepper.
Reduce heat and simmer.
Preheat oven to 350 degrees
Rinse lasagna noodles in cool water, then set aside.
In a medium bowl, combine Ricotta and Parmesan cheeses, parsley and eggs.
Mix thoroughly and set aside.
In a 9" x 13" ungreased pan, place a layer of lasagna noodles (about four) overlapping across the bottom of the pan. On top of this, spread half of the ricotta cheese mixture. Place half of the mozzerella slices evenly over the to of that.
So far, so good. Now spoon half of the sauce and sausage on top of the cheese layers.
Repeat layers again, starting with another layer of noodles and finishing with the sauce on top.
Place in center of oven and bake for 30 mins.
Remove from oven and let stand for 5 to ten mins before slicing.
Enjoy with garlic bread! Abbondanza!!
As part of the La Romanella promotion,
Smart & Final is giving one winner a trip to
Sonoma's wine country! Just go to
Smart & Final's Facebook Page and
"Like" the page to enter (winner must live within a 20 mile radius of a Smart & Final
*During this 2-week promotion, there's also a great deal going on - when customers
purchase a Redwood Creek Wine at Smart & Final,
they will get a FREE 16oz La Romanella pasta!
This project has been compensated as part of a social shopper insights study for
#CollectiveBias. All opinions are my own
Looks like it turned out great! Yum!
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