When I asked Lou Antonelli for a story and a dish, he did something no other author has… he paired a story with the dish. Irredenta, which you can read here for free, is set on a colony world which has roots reaching back to Old Earth’s northern Italy. Perfect to read while you cook and eat Lou’s lasagna! If you liked that story and you want to give Lou some money, you can find more of his work on Amazon.
Lasagna is less about the recipe, and more about the ingredients and assembly. So today I’m giving you a pictorial (photo tutorial?) and a shopping list. We made a big pan, and on the second day I cut it while cold, and slipped individual servings into ziplocs to freeze. They make fantastic quick lunches with about 3 min on low, and 2 on high, in the microwave.
2 lb lasagna noodles
jar of Marinara sauce (2 if you like a saucy lasagna)
1 lb sausage
8 oz ricotta cheese (get the whole milk kind)
12 oz shredded mozzarella. More if you want!
6 oz (about 1 cup shredded) Parmesan cheese
Mushrooms (optional, saute with the sausage fat and some chopped garlic)
This came out delicious, need I say more? It’s not terribly difficult to pull together, and it’s always a crowd-pleaser. The First Reader is already wanting me to make it again. If you’re feeling like it, you can make my tiramisu to go after you’ve enjoyed a piece of this. Or not, because you’re just too full.