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.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.

Basil Leaves, rubbed

Basil Leaves, rubbed

Sweet basil is a lush annual herb with a distinct clove and anise-like refreshing flavour.

Italian Seasoning

Italian Seasoning

Herbie's Spices Italian Seasoning is a classic blend of herbs and spices that will add the flavors of the Italian kitchen to your dishes.

Oregano Leaves

Oregano Leaves

A strong tasting, dark-green rubbed leaf that gives excellent flavour.