Recipe by CaramelPie
A friend gave me this recipe. I tweaked it a little. It's a little time-consuming, but very different and very good.
- 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 See How It's Made
- Saute garlic in oil in a large saucepan over medium heat until lightly browned; add sausage and cook 2 to 3 minutes.
- 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.
- During the 40-45 minutes, combine ricotta mixture, and make Balsamella Sauce.
- Combine ricotta, parsley, eggs, sugar, and pepper to taste, stirring until smooth; set aside.
- To make Balsamella Sauce:.
- Melt butter in a sucepan over medium heat; remove from heat and add flour, stirring well.
- Add milk and cream to saucepan and beat with a wooden spoon until smooth.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Top with remaining tomato sauce and Parmesan cheese.
- Bake at 350 degrees F for 50 to 55 minutes. Let stand at room temperature 20 minutes before serving.
- 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.