Chef Mik's American Style Lasagna

This is basically just another casserole, and there are seemingly countless. Some simply baked in a casserole dish or prepared in layers such as this classic to moussaka in Greece, European Cabbage pudding, Danish Sailors Casserole (sjormansbiff), Salmon Casserole (laxpudding), egg plant parmesan. The interesting thing to note is how different this basic American style lasagna is from its European counterpart, though even in Europe they can very wildly. One thing that seems to be consistent is sauce instead of ricotta cheese, that’s not to say there aren't any versions incorporating the cheese but in most European countries the use of sauce béchamel is prominent.

You can ether prepare the ricotta cheese, which is done by first making Mozzarella cheese then recooking the whey. By recooking the whey and scraping together the curds that will be in affect the ricotta (re cooked) cheese. Alternatively purchase a fabricated premade made variety.

Shopping List

Pasta sheets

Tomato sauce

Italian sausage

Eggs

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Extra virgin olive oil

My Mad Method

Heat home made or store bought tomato sauce

Sauté 400g home made or store bought sausage

I am using Italian sausage

Mix 2 egg yokes into 600g ricotta cheese

Grade 300 Mozzarella cheese

There are several types of Mozzarella cheeses form fresh, low moisture or firm, I am using a low moisture variety

Grade 100g Parmesan cheese

I am using Parmigianino Grana

Rub oil, butter or other fat along the inside of the casserole dish

I am using olive oil I have pored into a squeeze bottle

Cover the bottom of the casserole dish with a little tomato sauce

Cover the tomato sauce with fresh pasta sheets

Spread a layer of tomato sauce over the pasta sheets top with sausage

Ad another layer of pasta sheets and this time cover with a layer of ricotta cheese (you can also add some mozzarella and/or parmesan cheese if you like as well)

Repeat process ending with a layer of ricotta cheese, at this point you can either top the ricotta with a generous amount of mozzarella and parmesan or top with an additional layer of pasta sheets and tomato sauce and a generous amount of mozzarella and parmesan cheese

Bake for 30-45 minutes at 350 (175c) or until golden brown

Ready to serve!!