Sausage Lasagna with Whipped Ricotta and Parmesan Cream Sauce

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.