Lasagna With Balsamella Sauce

READY IN: 1hr 55mins
SERVES: 10-12




  • 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.