Best Ever Red & White Sauce Lasagna
- Ready In:
- 2hrs 30mins
- Ingredients:
- 22
- Serves:
-
8-10
ingredients
- 2 (8 ounce) boxes no-boil lasagna noodles
- 8 ounces six cheese Italian cheese blend
- 16 ounces shredded mozzarella cheese
- 16 ounces whole milk ricotta cheese
- 3 large sweet Italian sausage links
- 3 tablespoons extra virgin olive oil
- 10 fresh basil leaves
- 1 egg
- 2 (24 ounce) jars of san marzano tomato passata
- 1 (6 ounce) can tomato paste
- 16 ounces san marzano crushed tomatoes
- 10 garlic cloves
- 2 cups red wine
- 3 tablespoons dry Italian herb seasoning
- 1 large onion
- 1 pint heavy whipping cream
- 1 cup whole milk
- 3 tablespoons butter
- 3 tablespoons flour
- fresh nutmeg
- salt
- pepper
directions
- Begin by making the red sauce as it needs time to simmer and reduce.
- In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
- Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
- Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
- Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
- Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
- Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
- Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
- In separate pan begin to sauté sausage.
- Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
- With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
- Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
- Chop garlic and mince into a paste the remaining cloves and stir until cooked.
- Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
- Simmer for at least 30 minutes
- While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
- Add butter & flour, Cook over low/med heat for about 3 minutes.
- Add entire pint of cream.
- Allow to slowly come to simmer.
- Grate in 2 teaspoons of fresh nutmeg.
- Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
- White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
- Remove from burner and let stand.
- Prepare Ricotta Mixture:.
- In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
- Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
- Combine all ingredients well. Set aside.
- Lasagna Assembly.
- In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
- Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
- Arrange 1st layer of Noodles to cover bottom of pan.
- Add layer of Ricotta mixture .
- Cover with Mozzarella cheese.
- Ladle red sauce until cheese mixture is covered.
- Arrange 2nd noodle layer to cover.
- Add a thin layer of Ricotta mixture.
- Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
- Spoon the sausage onto the white sauce to cover.
- Cover the sausage with the Italian blend cheese mix.
- Arrange 3rd noodle layer to cover.
- Add layer of Ricotta mixture .
- Add a layer of Italian blend cheese.
- Cover with red sauce .
- Add final noodle layer.
- Cover noodle with red sauce then a thick coating of Mozzarella cheese .
- Cover with aluminum foil and bake for 1 hour at 350 degrees.
- Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.
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