Lasagna With Balsamella Sauce

A friend gave me this recipe. I tweaked it a little. It's a little time-consuming, but very different and very good.

• Ready In: 1 hr 55 mins
• Serves: 10-12

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.