Sausage lasagna

Name: Sausage lasagna
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 serving
Ingredients: 1 (28 oz.) can crushed tomatoes; 1 (15 oz.) can tomato sauce; 1 medium yellow onion; 6 garlic cloves; 2 medium carrots; 1 stalk celery; 2 tablespoons extra virgin olive oil; 2 pounds Italian sausage; ¾ cup dry red wine; ½ cup heavy cream; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 to 3 teaspoons sugar; 1½ teaspoons dried thyme; 1 (16 oz.) container whole milk ricotta; 4 oz. full-fat cream cheese; 1 large egg; 1 garlic clove; ¾ cup grated Parmesan or Parmigiano-Reggiano; ¾ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup roughly chopped fresh basil; 12 oven-ready; 16 ounces shredded whole milk mozzarella cheese; ¼ cup grated Parmesan or Parmigiano-Reggiano

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
8
Calories
888 kcal
Course
Main Course
Cuisine
Italian

Sausage lasagna

Deacon Moody

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Sausage lasagna is a variation of the classic Italian dish that uses seasoned sausage instead of or alongside ground beef.It consists of layers of pasta, hearty sausage-based tomato sauce, creamy ricotta mixture, and melted mozzarella cheese, all baked until golden and bubbling.

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Ingredients

Servings

For the Sauce

1 (28 oz.) can crushed tomatoes
1 (15 oz.) can tomato sauce
1 medium yellow onion , roughly chopped
6 garlic cloves , roughly chopped
2 medium carrots , roughly chopped
1 stalk celery , roughly chopped
2 tablespoons extra virgin olive oil
2 pounds Italian sausage (bulk or removed from casing)
¾ cup dry red wine or water
½ cup heavy cream
½ teaspoon kosher salt , adjust to taste
¼ teaspoon freshly ground black pepper
2 to 3 teaspoons sugar
1½ teaspoons dried thyme

For the Ricotta Mixture

1 (16 oz.) container whole milk ricotta
4 oz. full-fat cream cheese
1 large egg
1 garlic clove , roughly chopped
¾ cup grated Parmesan or Parmigiano-Reggiano
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup roughly chopped fresh basil or 1-½ teaspoon dried oregano

For Assembling

12 oven-ready (no-boil) lasagna noodles (such as Barilla)
16 ounces shredded whole milk mozzarella cheese
¼ cup grated Parmesan or Parmigiano-Reggiano

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Instructions

For the Sauce

In a food processor fitted with a metal blade, pulse the onion, garlic, carrot, and celery until finely minced but not puréed about 10 pulses.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into small pieces, until it begins to sizzle in its own fat, about 15 minutes.
Reduce the heat to medium and add the vegetables. Cook, stirring frequently, until the vegetables are very soft, about 6 to 10 minutes. Lower the heat if needed.
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Continue cooking until the wine is mostly absorbed, about 2 to 3 minutes.
Add the crushed tomatoes, tomato sauce, heavy cream, salt, black pepper, sugar, and thyme. Bring to a boil, then reduce heat and let it simmer, covered, for 30 minutes, stirring occasionally. Taste and adjust seasoning if necessary.

For the Ricotta Mixture

In a food processor fitted with a metal blade, combine the ricotta, full-fat cream cheese, egg, garlic, cheese, salt, and black pepper. Process until smooth and well combined.
Add the fresh basil and pulse until finely chopped.

For Assembly

Preheat the oven to 375°F (190°C).
Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish.
Arrange 3 lasagna noodles over the sauce. (There will be small gaps between them, but they will expand as they cook.)
Dollop ⅓ of the ricotta mixture over the noodles and spread evenly. Sprinkle with ¾ cup of mozzarella.
Repeat the layering of sauce, noodles, ricotta filling, and mozzarella two more times.
Place the final 3 noodles on top, then spread the remaining sauce over them.
Sprinkle the top with the remaining mozzarella and ¼ cup of Parmesan or Parmigiano-Reggiano.
Lightly spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down.
Bake for 40 minutes, then carefully uncover and increase the oven temperature to 400°F (200°C).
Continue baking, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.
Remove from the oven and let the lasagna rest for 15 minutes before serving.

Equipments used:

Notes

Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until heated through.
Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until heated through.
Make-Ahead: Assemble the lasagna up to 1 day in advance, cover tightly, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
Make-Ahead: Assemble the lasagna up to 1 day in advance, cover tightly, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
Freezing: For unbaked lasagna, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.
Freezing: For unbaked lasagna, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.
For baked lasagna, let it cool completely, cut into portions, and wrap individually. Freeze for up to 3 months. Reheat covered in the oven at 325°F or in the microwave until warm.
For baked lasagna, let it cool completely, cut into portions, and wrap individually. Freeze for up to 3 months. Reheat covered in the oven at 325°F or in the microwave until warm.