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Ingredients
- For the Sausage Ragù:
- 1 lb 1 lb Lasagna noodles
- 2 tablespoons 2 tablespoons olive oil
- 1 pound 1 pound (4 links) hot Italian sausage, casings removed
- 4 4 garlic cloves, thinly sliced
- 1 1 yellow onion, finely chopped
- 1/4 cup 1/4 cup red wine
- Two 28-ounce cans Two 28-ounce cans crushed tomatoes
- 1 teaspoon 1 teaspoon dried oregano
- 1 1 thyme sprig
- Kosher salt and freshly ground black pepper, to taste
- For the Pesto Ricotta:
- 2 cups 2 cups (1 pound) whole-milk ricotta
- 1/2 cup 1/2 cup basil pesto
- 1/4 cup 1/4 cup grated Parmesan
- 1 tablespoon 1 tablespoon lemon juice
- 1 teaspoon 1 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon lemon zest
- 1/4 teaspoon 1/4 teaspoon freshly ground black pepper
- 1 1 egg
- For Assembly:
- Olive oil, for greasing
- 1 pound 1 pound mozzarella, cut into 1/4-inch slices
- 3/4 pound 3/4 pound sliced Fontina
- 1/2 cup 1/2 cup grated Parmesan
- Basil, for garnish
Details
Cooking time 120mins
Adapted from tastingtable.com
Preparation
Step 1
1. Boil Lasagna noodles according to package directions. Drain, and spread out on a baking sheet between pieces of parchment paper.
2. Meanwhile, make the ragù: In a medium saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, using a wooden spoon to break up the sausage, until lightly caramelized, 4 to 5 minutes. Add the garlic and onions, and cook until the onions are translucent, 5 to 6 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.
3. Add the tomatoes, oregano and thyme, and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally until the tomatoes have broken down and the liquid has thickened, 30 minutes. Season with salt and pepper. Let cool.
4. Make the pesto ricotta: In a large bowl, whisk together all the ricotta ingredients until smooth.
5. Assemble the lasagna: Preheat the oven to 350° and grease a 9-by-13-inch baking dish.
6. In the baking dish, spread a couple of ladles of the ragù on the bottom. Place 4 to 5 noodles across the bottom, overlapping slightly to cover. Spread half of the pesto ricotta over the sheets and layer with a third of the sliced mozzarella, then arrange more noodles to cover. Repeat the process of layering, alternating the ragù and the ricotta, 2 more times, for a total of 3 layers of pasta. Top the final layer of pasta with the remaining ragù and the mozzarella slices.
7. Cover the lasagna with greased foil (or use the non-stick foil). Bake covered for 45 minutes, then remove the foil and continue to bake until the cheese is golden brown and bubbling, 30 minutes more. Let cool for 20 minutes before slicing and serving.
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