Sausage Lasagna with Whipped Ricotta and Parmesan Cream Sauce
Lasagna has layers of thin pasta, with meat, cheese, and sauce squeezed in between then oven-baked to form a delicious dish to enjoy with a bottle of Allure Meritage.
- Lasagna Sheets · 12
- Italian Sausage Links or 1 pound Ground Sausage · 8
- Ricotta Cheese · 16 ounces
- Eggs · 2
- Herbie's Italian Seasoning · 1 tablespoon
- For Marinara Sauce: ·
- Can Crushed Tomatoes (28oz) · 1
- Shallot, small diced · 1
- White Wine · 4 ounces
- Garlic Cloves, minced · 4
- Olive oil · 1 tablespoon
- Herbie's Basil Leaves · 1 tablespoon
- Salt & Pepper ·
- For Parmesan Cream Sauce: ·
- Heavy Cream · 1 pint
- Parmigiano Reggiano, grated · 8 ounces
- Flour · 2 tablespoons
- Butter · 2 tablespoons
- Herbie's Oregano Leaves · 2 tablespoons
- Salt and Pepper ·
Pre-heat oven to 375 degrees
Bring a large pot of water up to a boil over high heat. Season with salt.
Meanwhile, If you have sausage links then slice the sausage into thin slices on a bias. Heat a saute pan over high heat. Add the sausage and cook for a few minutes until it is cooked through. Drain on paper towels and reserve.
Once your large pot of water is boiling add the lasagna sheets just for about 3 minutes until they are halfway cooked. Drain and set aside.
Heat a heavy bottomed pot over med high heat. Add the olive oil, when it begins to shimmer add the shallots and garlic, cook for 2 min. until the shallots begins to turn translucent. Add the white wine and let it cook off until 1/3 of the wine remains then add the crushed tomatoes. Add the Herbie's Basil Leaves, season with salt and pepper, then turn the heat down to a simmer and cook for 10min. Then remove from the heat and reserve.
In small pan heat 2 tablespoons of butter over med. heat. When it is melted add the 2 tablespoons of flour and stir into the melted butter. Cook until combined to make a roux then remove from the heat and set aside.
Heat the heavy cream in heavy bottomed pot over med heat until it begins to boil. Reduce the cream for 5 min, then add the roux while whisking vigorously. Turn the heat down to low and whisk in 1/2 of the shredded parmigiano reggiano. Add Herbie's Oregano Leaves, salt, and pepper. Let it simmer for a few minutes then remove from the heat and reserve.
In small bowl whip the egg and Herbie's Italian Seasoning' into the ricotta cheese with a whisk until it is light and fluffy. If the cheese is still to firm add a touch of cream or milk to make the texture creamier. Once all the ingredients are incorporated reserve.
Now that everything is ready for assembly grab a 13"X 9" baking dish and start by laying out 3 lasagna sheets in the bottom of the dish followed by 1/3 of the ricotta, marinara sauce, sausage, and cream sauce in that order. At the end there should be 3 layers with the last layer being marinara, cream sauce, and the other 1/2 of the parmigiano reggiano.
Cover the lasagna with foil and bake for 20 min. then remove the foil and bake for an additional 5 minutes. Then serve immediately.