Lasagna with Spicy Cyprus Sausage “Pastourma”

I made lasagna. Which is probably apparent from the picture above. I hope. I followed a recipe by the “Pioneer Woman“. She said that it was the best lasagne ever and that she had made it for dignitaries. I freak out when deciding what to for my fiance who eats absolutely anything, so I figured this recipe has got to be awesome if she chooses it to feed famous people and stuff. So I made it, except I modified it slightly to give it a Cypriot touch. 1. I went mushroom picking the other day and decided to use some of the remaining mushrooms in the recipe; and 2. I wanted something with a spicy kick so I decided to add “pastrouma” – a spicy Cypriot sausage. Plus I couldn’t really find the country sausages that were called for in the recipe. I added onion too because I love onion and some fresh parsley instead of dried and off I went. Hands down, an awesome lasagne recipe.

I tried precooking the lasagne this time too as that is what the recipe called for, though I much prefer to not pre cook as I inevitably tangle up my cooked lasagne. In the end, I added some pre-cooked sheets and not pre-cooked sheets and both of them turned out absolutely fine, so I think at the end of the day just follow your preferences. The lasagne is a heavy delicious sort. Classic in every way, save for the spicy “pastourma” which adds a nice bit of heat. OK, that’s about it for today. This lasagna is a keeper. Thanks Pioneer Woman for this fantastic recipe, and Cyprus for the fantastic sausage and Mitsides for the awesome pasta and tomato paste!