Spicy Pesto Lasagna From Sheila Mills
|2-1/2 pounds bulk sausage
1 pound fresh pasta spfoglia sheets, uncooked (or cooked and drained lasagna noodles)
2 – 10 ounce jars pesto sauce
12 tomatoes, sliced
4 cups plain yogurt
2 pounds Monterey Jack cheese, grated (8 cups)
6 ounces Parmesan cheese, grated (2-1/2 cups)
Brown sausage in Dutch oven or skillet. Drain off fat.
Arrange one layer of pasta in each of two Dutch ovens or a 9” x 12” baking dish. Spread each layer with ¼ of the pesto (½ the pesto for 9” x 12” pan). Break up ¼ of the sausage (½ the sausage for 9” x 12” pan) thinly and evenly over pesto. Layer tomato slices over sausage. Spread with ½ the yogurt and sprinkle with Monterey Jack and Parmesan. Add another layer of pasta and repeat layers of pesto, sausage, tomato slices, yogurt and cheese. Cover top layer with sliced tomatoes and sprinkle with Parmesan.
Bake in Dutch oven 35 to 40 minutes, or bake uncovered in 350º F conventional oven for 45 to 50 minutes, until golden and bubbly. Spoon off excess olive oil (that cooks out of the pesto). Let stand 10 minutes before serving. Cut into squares.
Yield: 10 to 15 servings. Variation: This recipe is just as delicious when made without the sausage.
As with all her recipes, Sheila gives instructions for cooking this dish at home in your kitchen, as well as in a Dutch oven in an outdoor camp.
Special Notes from Sheila:
They use a rich orange-cumin gourmet sausage. You can experiment with different ones you find in your area. Also, the spfgolia they use is a fresh tomato pasta that comes in sheets.
This is an outstanding dish. Up until I had this on our trip, Sheila’s Chicken Enchiladas recipe on page 104 of the cookbook was my favorite. Now I may have a new favorite.