Domme Girlfriend's Lasagna -- Recipe and Audio (Patreon)

As promised, here is the binaural-only version of yesterday's upload for everyone who wants to relax to the sound of an evening in making dinner.  Please enjoy -- and if you make my recipe, let me know how you liked it!

Ingredients

8 oz. raw ground Italian sausage

4 garlic cloves, minced

½ small onion, diced

½ tsp rosemary

1 tsp thyme

1 tsp oregano

8 oz. button mushrooms, sliced

3/4 cup red wine (optional)

28 oz. can crushed tomatoes

Salt and pepper, to taste

12 oz. ricotta cheese

1 large egg

1 tsp salt

1 tsp dried basil

3 cups grated mozzarella cheese, divided

½ cup grated parmesan cheese, divided

6 lasagna noodles, cooked

Directions

Preheat oven to 350. Spray an 8x8 dish with cooking spray and set aside.

Place medium or large saucepan on stovetop and heat on medium.

Add sausage to pan and cook, stirring and breaking into small pieces, until cooked through. Add onion, garlic, rosemary, thyme and oregano to the pan, stirring constantly for 4-5 minutes, or until onions are softened and fragrant.

Place mushrooms in pan with the onions and continue cooking, stirring often, until mushrooms are cooked through. Pour red wine into pan and cook, scraping and stirring the bottom of the pot, until wine has cooked down.

Add tomatoes to pan and stir to combine. Taste and add salt and pepper as desired. Turn heat to low and simmer as desired. (I usually do this for a few hours, but in a pinch you can skip this step and go straight to making the lasagna, like I did in the audio)

In a medium mixing bowl, combine ricotta, egg, salt, and basil, stirring until mixed completely. Add two cups of mozzarella and ¼ cup parmesan to the bowl and stir to combine.

Pour ½ cup sauce into the bottom of the 8x8 pan. Shake pan until sauce covers the bottom in a thin layer. Lay 3 noodles on top of the sauce and dollop with half of the ricotta mixture, spreading to cover. Spread half of the remaining sauce on top of the ricotta cheese.

Repeat to make a second layer, then sprinkle the remaining mozzarella and parmesan on top.

Cover the pan with aluminum foil, and place in the oven. Bake for 40 minutes before removing foil cover. Continue baking for another 5-10 minutes, or until cheese begins browning on top.

Remove from oven and let sit 10-15 minutes before slicing and serving.