This is a Mexican twist on a classic Italian pasta recipe. Full-bodied red Oregon wines are a perfect accompaniment with this dish.
- 6 packaged lasagna noodles (rather than wheat noodles, try brown rice noodles from Costa Rica, available in your local health food store)
- 1/4 pound chorizo sausages
- 1/3 cup chopped white onion
- 1 clove garlic, minced
- 1 can tomatillos (small green tomatoes) or equivalent fresh tomatillos, chopped
- 1 15-ounce can or the equivalent of green salsa
- 4 ounces sliced fresh mushrooms
- 1 teaspoon sugar
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried marjoram, crushed
- 1 beaten egg
- 1 cup Ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded Mozzarella cheese
1. To create the sauce, in a medium saucepan cook the sausage, onion, and garlic until the sausage is brown and the onions are tender. Drain off fat.
2. Stir in the tomatillos and salsa, mushrooms, sugar, a dash of black pepper, oregano, and marjoram. Bring to boiling. Reduce heat and simmer uncovered for 30 minutes.
3. In a small mixing bowl stir the egg, Ricotta and 1/4 cup Parmesan cheese. Set aside.
4. Cook the lasagna noodles in boiling salted water for 8 to 9 minutes until tender yet firm. Drain immediately, rinse with cold water, and drain again.
5. Arrange 3 of the noodles in a greased 10x6x2 greased glass baking dish. Over the noodles, spread half of the ricotta cheese mixture and half of the sauce, sprinkled with half of the Mozzarella cheese. Layer the other noodles over this and repeat. Add remaining Mozzarella and all of the Parmesan cheese sprinkled over everything.
6. Bake uncovered at 350 degrees for 35 minutes. Add a little more Mozzarella cheese on top, and bake for 5 to 10 minutes more.
Serves 6. Good accompaniments are a crisp salad and baked corn.
OregonWines.com suggests serving the following types of wine while enjoying Lasagna Verde. Click on a wine type to search our database for matching wines.
||A full bodied wine, high in tannins, with fruit and cherry flavors, and with brilliant red hues.|
||Sangiovese produces a dry, medium-bodied wine with light, fruity flavors.|
||Zinfandel can produce two kinds of wine: if the skins are left on during production, a rich, full-bodied Red Zinfandel; if the skins are removed, a lighter, fruitier White Zinfandel.|