Sausage, green pepper, and onion lasagna

lasagna1.jpgI like this simple and flavorful lasagna. I can only eat so much lasagna, however, so I make mine in a 4 1/2" x 8 1/2" glass loaf pan. That's four servings, about a third of a 9x13 pan, because even though lasagna freezes well, the last thing I need in my freezer is eleven servings of lasagna!

1 large yellow onion, sliced
1 green pepper, sliced
2 hot Italian sausages, cooked and thinly sliced

In a sauté pan over medium heat, add a small amount of olive oil and sauté the onions until slightly softened. Add the green peppers and sliced sausage. Cook until softened.

Should make about 14.3 oz. of sausage mixture. Set aside.

In a large bowl prepare the ricotta cheese mixture:

1 egg, beaten
5 oz. (by weight) ricotta cheese (1/3 container)
0.6 oz. grated Parmesan cheese
2.6 oz. shredded mozzarella
Red pepper flakes

Should make about 10 oz.

4 sheets of no-boil lasagna
26 oz. jar of tomato sauce

I like the Barilla "flat like homemade" no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan. I used Bove's basil tomato sauce.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

4.3 oz. sauce
-- pasta
3.3 oz. ricotta mixture (1/3 of total amount)
7 oz. sausage, peppers, and onions mixture (1/2 of the total amount)
1.3 oz. mozzarella
4.3 oz. sauce
-- pasta
3.3 oz. ricotta mixture (1/3 of total amount)
4.3 oz. sauce
-- pasta
3.3 oz. ricotta mixture (1/3 of total amount)
7.3 oz. sausage, peppers, and onions (remainder)
4.3 oz. sauce
-- pasta
8.8 oz. sauce (remainder of jar)
1.3 oz. mozzarella

In case you're wondering about the all of the crazy weights, I prepare dishes like this on a scale. You just zero out the scale before adding each ingredient and it makes it really easy to make the same dish very uniformly and consistently.

lasagna2.jpgSpray the underside of a piece of foil with spray oil to minimize cheese sticking to it. Cover the pan with foil.

lasagna3.jpgCook at 375°F for one hour.

It's a good idea to stick a sheet pan on a rack under the dish, since there's a pretty good chance it will bubble over.

lasagna4.jpg
While there are a number of ways to reheat frozen lasagna, the best way I've found is to put the frozen vacuum sealed bag into the sous vide machine at 170°F for one hour.