Sausage lasagna
User Reviews
5
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
888 kcal
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Course
Main Course
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Cuisine
Italian
Sausage lasagna
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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
For the Sauce
- 1 (28 oz.) crushed tomatoes canned
- 1 (15 oz.) tomato sauce
- 1 medium yellow onion , roughly chopped
- 6 garlic roughly chopped, cloves
- 2 medium carrot roughly chopped
- 1 celery roughly chopped, stalk
- 2 tablespoons extra virgin olive oil
- 2 pounds Italian sausage (bulk or removed from casing)
- ¾ cup red wine or water, dry
- ½ cup heavy cream
- ½ teaspoon kosher salt , adjust to taste
- ¼ teaspoon black pepper freshly ground
- 2 to 3 teaspoons sugar
- 1½ teaspoons thyme dried
For the Ricotta Mixture
- 1 (16 oz.) ricotta cheese whole milk
- 4 oz. full-fat cream cheese
- 1 large egg
- 1 garlic roughly chopped, clove
- ¾ cup Parmesan Cheese or Parmigiano-Reggiano, grated
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ½ cup basil or 1-½ teaspoon dried oregano, roughly chopped, fresh
For Assembling
- 12 oven-ready (no-boil) lasagna noodles (such as Barilla)
- 16 ounces mozzarella cheese shredded, whole milk
- ¼ cup Parmesan Cheese or Parmigiano-Reggiano, grated
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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