Spicy Sausage Lasagna with Pesto

By KDHarmon

Ingredients

• Besciamella:
• 2 1/2 pounds fresh Pasta Sheets (thinly rolled)
• 2 pounds spicy Italian Sausage (casings removed)
• 1 large Bulb Onion (cut in half and sliced)
• 3 Garlic cloves (sliced)
• 2 batches Besciamella
• 3 cups Parmigiano-Reggiano (freshly grated)
• Olive Oil
• Salt and Pepper
• 5 tablespoons Unsalted Butter
• 1/4 cup Flour
• 3 cups Whole Milk
• 2 teaspoons Kosher Salt
• Nutmeg

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 425 degrees F. Bring a large stock pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl.


Blanch the pasta sheets, 3 to 4 at a time, in the seasoned water for 2 to 3 minutes. Remove and cool in the ice bath. Lay onto a sheet try with parchment in between the layers to prevent sticking. Repeat with remaining pasta.

In a large saute pan, add a few tablespoons of olive oil over medium high heat. Add the sausage and break up with a potato masher. Saute until dark brown, about 8 minutes, stirring occasionally.

Push the sausage to the side of the pan. Add the sliced onions to the pan with the remaining sausage drippings. Season with salt and pepper. Saute for 2 to 3 minutes just to caramelize. Add the garlic and cook until fragrant, about 30 seconds.

Divide the besciamella into two large bowls. Stir the sausage mixture into one bowl and some of the pesto into the other bowl. Adjust to seasoning to taste.

Begin to build the lasagna by greasing a 9x9 baking dish with olive oil. Spread a layer of pesto besciamella in the bottom of the pan. Top with a few blanched pasta sheets, shingling slightly. Top with a layer of sausage besciamella and sprinkle with cheese. Repeat with the remaining pesto besciamella, cheese, pasta, and sausage besciamella. Finish the final layer with pesto besciamella and freshly grated Parmigiano-Reggiano.

Bake for 25 to 30 minutes or until golden brown on top. Remove from oven and allow to cool for 20 to 25 minutes before serving. Lasagna can be served warm or at room temperature, with pesto and freshly grated parmigiano-reggiano.

Makes 9 servings. (400 calories.)

Besciamella:
Heat butter in medium sauce pan until melted.

Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6-7 minutes.

Heat the milk in a separate pan until it's just about to boil. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds.

Remove from heat and season with salt and nutmeg.



Tip
- You can use chives in place of Spring onions.