Lasagna Genoese Alla Carbone
"This is my husband's Genoese grandmother's recipe for the filling for ravioli. However, if you don't have the time/skill to make "ravs," you can use it in stuffed shells or -- my favorite -- lasagna. Just use a sauce (homemade or store-bought) that contains basil for that true Genoese flavor!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1⁄2 lb sweet Italian sausage
- 2 lbs spinach, cooked
- 1 lb ricotta cheese
- 1 lb cream cheese, softened
- 1 teaspoon garlic salt
- 4 eggs
- 1 cup breadcrumbs
- 1 cup parmesan cheese, grated
- 1 dash nutmeg
- 1⁄2 lb mozzarella cheese
- 1 lb lasagna noodle
- 16 ounces tomato sauce (with basil)
directions
- To make filling, cook sausage, remove casings and crumble. Put in bowl with drained chopped spinach. Add ricotta, cream cheese, garlic salt, eggs, grated Parmesan (or Romano), bread crumbs, and nutmeg. Mix well.
- Layer filling, sauce, and noodles in a 9" x 13" casserole. Sprinkle grated mozzarella on top.
- Bake in 350 degree oven until done (approximately 45 minutes).
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
