Best Ever Red & White Sauce Lasagna

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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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