Italian Sausage Lasagna with Homemade Pasta Sheets

recipe
Cook Time
50 mins

For the ricotta:

1 gallon whole milk
1 tsp kosher salt
¼ cup white wine vinegar
¼ cup fresh lemon juice

For the pasta:

350 grams Tipo “00” Flour
1 whole egg
4 egg yolks
1 tbsp melted butter
1 tsp milk
Water as needed to bring the dough together

For the sausage tomato sauce:

8 Italian sausages (hot or sweet or a combination) out of their casing (around 24 oz)
1 small onion, chopped fine
4oz tomato paste
4 roma tomatoes, peeled, seeded and diced
½ cup dry red wine
1 cup water
½ cup chopped fresh basil leaves
2 tbs chopped fresh oregano leaves
1 tsp crushed red pepper flakes
½ tsp ground black pepper
2 tsp fennel seeds
Kosher salt to taste

For the Béchamel sauce:

½ stick (4 Tbs) unsalted butter
⅓ cup AP flour
3 cups whole milk
⅛ tsp fresh ground nutmeg
Kosher salt to taste

Additional ingredients:

1 cup fresh spinach – barely wilted in a hot pan with olive oil
1 egg
¼ cup chopped fresh basil
4oz fresh mozzarella (torn or cut into ⅛ inch discs)
6oz (or more) fresh grated parmesan
Olive oil

    Ricotta Mix

  • NOTE: The ricotta can be made ahead of time or while you make the sauce. This recipe includes instructions for homemade ricotta. Alternatively, you can buy ricotta, and skip to Step 5.
  • 1. Add milk and salt to a pot and bring to a light boil over medium heat, stirring occasionally so as not to scald the milk. 
  • 2. As soon as it begins to boil, remove from heat and add vinegar and lemon juice, stirring constantly for 1-2 minutes.
  • 3. Strain the whey through a fine mesh sieve, reserving the ricotta. 
  • 4. Using a cheesecloth or the sieve and gravity, remove a good amount of the water from the cheese.
  • 5. Put ricotta in a bowl and add wilted spinach, egg, and basil. Mix thoroughly.
  • 6. Taste and add a little salt if necessary.

    • Sausage Sauce:

  • 1. In a Dutch oven (or large nonstick skillet) cook the sausages on medium heat while breaking them up until completely cooked. 
  • 2. Remove to a plate.
  • 3. Add onion to the rendered sausage fat and cook until barely browned on the edges and translucent.
  • 4. Return sausages and the rest of the ingredients (except salt) to the pot and bring to a boil. 
  • 5. Reduce heat and stir constantly until the consistency has thickened – about 45 minutes. This sauce should not be too thick but not watery. If you need to add more water to thin or cook longer to thicken you can. Taste for salt.

    • Lasagna Sheets:

  • NOTE: This recipe includes instructions for homemade lasagna sheets using a pasta roller (or rolling pin). Homemade pasta can be made up to 6 hrs before and kept in the fridge for optimal results. Alternatively, you can use store bought lasagna sheets. For storebought sheets, cook less than al dente (approximately ½ to ⅔ the time directed on the box).
  • 1. For the pasta sheets, put flour on a clean work surface and make a well (a hole in the middle like a volcano). 
  • 2. In the well add eggs, yolks, butter and milk. Stir with a fork gradually incorporating the flour until it can be mixed by hand. 
  • 3. Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.

    • Béchamel Sauce:

  • 1. To make the Béchamel, melt the butter in a pan over medium heat. 
  • 2. Add the flour and whisk constantly to combine without browning the flour. 
  • 3. Add the milk gradually while whisking until a smooth consistency is reached. 
  • 4. Cook over medium low heat for 5-10 minutes whisking often.
  • 5. Add nutmeg and salt to taste.

    • Roll Out the Lasagna Sheets:

  • 1. Remove pasta dough from refrigerator and knead for a few minutes by hand.
  • 2. Cut into manageable pieces and put through pasta roller starting with setting 1. 
  • 3. Fold and run through on setting 1 a total of 3 times.
  • 4. Run through setting 2 in the same manner, folding and re-running twice. 
  • 5. Run through on setting 3 then 4 and your sheets are done.
  • 6. Trim to fit your lasagna dish. And immediately begin assembly so pasta does not dry out.

    • Assemble and Bake:

  • 1. Preheat your oven to 375 and assemble your lasagna, starting with a thin layer of olive oil on the bottom and sides of your lasagna dish. Recipe makes enough for a 9x13in baking dish.
  • 2. Add a layer of pasta, then sauce, béchamel, ricotta mixture, and finally sprinkle with parmesan.
  • 3. Repeat until your dish is full, with the top being a layer of pasta and a thin layer of sauce. 
  • 4. Sprinkle the top with parmesan and add mozzarella and a few basil leaves and cook in the oven for 40-50 minutes or until bubbly and the center is hot (approximately 170°).
  • 5. Let stand for 10-15 minutes before serving.