Lasagna With Balsamella Sauce |
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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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A friend gave me this recipe. I tweaked it a little. It's a little time-consuming, but very different and very good. Ingredients:
2 -3 garlic cloves, chopped |
1/4 cup olive oil |
1 1/4 lbs italian sweet sausage, cooked and crumbled |
4 shallots, chopped |
2 (28 ounce) cans tomatoes, pureed |
2 teaspoons dried basil |
salt and pepper |
30 ounces ricotta cheese |
2 tablespoons chopped fresh parsley |
4 large eggs |
1 teaspoon sugar |
6 tablespoons butter |
6 tablespoons all-purpose flour |
1 cup milk |
1 cup heavy cream |
1 teaspoon salt |
1 pinch white pepper |
1 pinch ground nutmeg |
1 (9 ounce) package no-boil lasagna noodles |
2 cups fontina cheese, grated |
3/4 cup parmesan cheese, freshly grated |
Directions:
1. Saute garlic in oil in a large saucepan over medium heat until lightly browned; add sausage and cook 2 to 3 minutes.
2. Add shallots to pan and saute 1 minute; stir in tomato puree and basil. Bring to a boil; reduce heat and simmer 40 to 45 minutes. Add salt and pepper to taste.
3. During the 40-45 minutes, combine ricotta mixture, and make Balsamella Sauce.
4. Combine ricotta, parsley, eggs, sugar, and pepper to taste, stirring until smooth; set aside.
5. To make Balsamella Sauce:.
6. Melt butter in a sucepan over medium heat; remove from heat and add flour, stirring well.
7. Add milk and cream to saucepan and beat with a wooden spoon until smooth.
8. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, until thickened. Reduce heat and simmer 2 to 3 minutes. Stir in salt, pepper, and nutmeg.
9. Preheat oven to 350 degrees F.
10. Spoon a small amount of Balsamella Sauce in the bottom of a greased 9x13x2 inch baking dish; top with lasagne noodles to cover. Layer 1/3 each of ricotta mixture, remaining Balsamella Sauce, and fontina cheese. Sprinkle with 1 tablespoon Parmesan cheese and top with 1/4 of tomato sauce. Cover with a layer of noodles. Repeat layers twice.
11. Top with remaining tomato sauce and Parmesan cheese.
12. Bake at 350 degrees F for 50 to 55 minutes. Let stand at room temperature 20 minutes before serving.
13. Note: This makes a VERY full casserole. You may want to place the dish on a foil-lined baking tray to catch any boiled-over sauce.
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