Arugula Pesto And Sausage Lasagna - cooking recipe

Ingredients

1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled
1 (1/2 lb) package hot Italian sausage, casing removed, crumbled
1 medium onion, chopped
6 garlic cloves, divided
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
3/4 cup fresh Italian parsley, divided and chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 1/2 cups romano cheese, grated and divided
1/2 cup pine nuts
4 cups arugula leaves
2 cups fresh basil leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 (15 ounce) container ricotta cheese (whole milk or part-skim)
2 eggs
1 lb lasagna noodle, cooked, drained (18)
1 lb mozzarella cheese, shredded (whole milk or part skim)

Preparation

Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, 1/4 cup of the parsley, red pepper, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in 1/2 cup of the romano cheese.
Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and 3/4 cup of the romano cheese. Set aside.
Mix ricotta cheese, eggs, remaining 1/2 cup parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in arugula mixture; mix well.
Spread 3/4 cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.