olive oil
2 healthy bunches new ramps (about 5 oz), coarsely chopped (ours were foraged & gifted by Kate!)
1 lb smoked pork sausage, casings removed and sliced (I used pork & garlic from Mountain Products Smokehouse)
2 cloves garlic, thinly sliced
3 tbsp red wine vinegar
1 quart tomato sauce (I used homemade & canned sauce with fresh oregano & thyme)
1 and ½ lbs whole milk ricotta (I made mine from Stonewall Dairy raw milk)
1 lb fresh mozzarella
½ lb sharp cheddar (I used “unusually sharp” Crowley Cheese)
1 box lasagna noodles, uncooked (I used gluten-free Tinkyada organic brown rice noodles)
salt & freshly ground black pepper, to taste

Source, details, tips and full instruction at: localkitchenblog.com


Post a Comment