Lasagna is one of the family favorites here. It has to have an excessive amount of cheese, homemade pasta, and a slightly spicy sauce. Oh, and it has to be made in very large amounts because there will be no leftovers. Ever.
Spicy Italian Sausage Lasagna
- 1/4 cup olive oil
- 2 medium onion, finely chopped
- 1 large carrot, finely diced
- 1 celery rib, finely chopped
- 3 garlic cloves, chopped
- 2 pounds hot Italian sausage, casing removed
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1/4 c fresh basil
- 2 lbs whole-milk ricotta
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated Provelone
- 1/2 cup Mozzarella
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup whole milk
12 lasagne noodles, preferably homemade
1/3 cup each Mozzarella, Provolone, and Parmigiano-Reggiano grated and mixed together
To Make Sauce:
Heat oil in a heavy skillet over medium heat until it is very hot. Cook onion, carrot, celery, and garlic, stirring occasionally, until vegetables are softened, 12 to 15 minutes. Add sausage and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink and thoroughly cooked, about 10 minutes. Stir in wine, milk, tomato paste, basil, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, about 1 hour. Reserve 1/2 cup for top of lasagne.
To Make Filling
Mix all ingredients together.
Preheat oven to 375°F .
Spread 1 1/2 cups sauce in 13 x9 inch baking pan. Cover with three noodles. Spread half of filling on top, then 1 cup sauce, and top with 1/3 cup cheese mixture. Lay three noodles over the top ; repeat pattern. Top with sauce, filling, some of the cheese mixture, and remaining three noodles. Pour reserved 1/2 cup of sauce over the top and sprinkle with remaining cheese mixture.
Cover pan tightly oiled foil and bake 50 minutes. Remove foil and bake about 15 minutes more. Let stand 30 minutes before cutting.