This is an evolution of an old family recipe for lasagna. The key twist is that it skips the typical ricotta-based cheese mixture, and instead uses a bechamel sauce coupled with Fontina and Mozzarella cheeses. The result is a creamier lasagna with nice sausage slices to add some zing.
This recipe makes 2 large pans of lasagna, enough for many people…
- 2 large yellow Onions, diced
- 3 cloves Garlic, minced
- 2 T salt
- 1 T cracked pepper
- ¼ cup sugar
- 4 28 oz cans Crushed tomatoes (San Marzano)
- 2 lbs Spicy Italian sausage (Turkey or pork)
- Dried herbs – Oregano, Basil, Parsley
Brown the sausage, remove and drain, but leave bits on pan bottom. Saute the onions and garlic in the same pan. Add tomatoes and herbs, salt, pepper, and sugar. When sausages have cooled, slice thinly and add to sauce. Simmer to incorporate flavors for 2 hours or more.
- 2 cups Butter
- 2 cups Flour
- 1-2 quarts lowfat Milk
- Pinch of nutmeg
Make a light roux by melting butter then gradually adding in flour. After whisking for a few minutes, begin adding milk, continuing to whisk until it is a consistent texture. Add nutmeg at end to season.
- 2 lbs Fontina cheese, grated
- 1.5 lbs Mozzarella Cheese, grated
- 2/3 lb Parmesagn-Reggiano, freshly grated
- Good lasagna noodles – I prefer the square delverde no boil type
Spray bottom and sides of pan with Pam to make cleanup easier. Put a little sauce on bottom, then noodles, then red sauce, a little bechamel, and fontina and mozzarella cheeses. Repeat with noodles, red sauce, béchamel and cheese. Continue to layer, finishing with cheeses on top. Sprinkle a little bit of the grated parmesagn to finish.
Cover with aluminum foil sprayed with Pam to keep it from sticking. It takes a good 45-60 minutes at 375 degrees. Let sit 15 minutes before serving.