LASAGNE ALLA BOLOGNESE

LASAGNE ALLA BOLOGNESE (for eight)

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3 cups ragu alla Bolognese

2 cups tomato sauce

3 tablespoons olive oil

½ pound sweet Italian pork sausage, crumbled

1 large yellow onion, chopped

1 pound fresh ricotta or supermarket style ricotta

2 cups grated mozzarella (about 1 pound)

1 large egg, lightly beaten

1 cup finely grated Parmigiano-Reggiano

¼ cup finely chopped fresh flat leaf parsley

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

pinch of freshly grated nutmeg

sixteen 7 x 3 inch lasagne noodles, either oven-ready (no boil, 2 packages soaked in a bowl of very warm water for 3 to 5 minutes so that they will be pliable enough to trim to fit your baking pan, if necessary) or dried (cooked according to package instructions and separated)


  1. Warm the ragu in a small saucepan. Heat the tomato sauce in a separate small saucepan.  Set aside.
  1. Saute the sausage and onions in 2 tablespoons olive oil until lightly browned. Set aside.
  1. Stir together the ricotta, 1 cup grated mozzarella, egg, Parmesan, parsley, salt, pepper and nutmeg in a bowl until combined. Set aside.
  1. Put a rack in the middle of the oven and preheat oven to 375*. Oil a 13” x 9” baking dish.
  1. Spread a cup or so of tomato sauce on the bottom of the baking dish. Arrange 4 lasagne noodles over sauce (if you are using no-boil lasagne noodles, leave space between them and do not allow them to touch the edges of the pan.  They will expand as they bake.  If you have boiled lasagne noodles, overlap them slightly), then spread one third of ragu, one third of sausage and onion mixture, a spoonful or so additional tomato sauce, and one third of ricotta mixture over noodles.  Sprinkle 2 tablespoons Parmesan over ricotta.  Top with 4 more lasagne noodles, and repeat layers of ragu, sausage and onions, tomato sauce, ricotta and Parmesan.  Top with 4 more noodles, remaining ragu, sausage and onions, a bit more sauce, the last of the ricotta and a sprinkle of Parmesan.  Top with the last 4 noodles, then spread with the remaining sauce and sprinkle with 1 cup grated mozzarella.
  1. Cover lasagne with buttered foil and bake for 50 minutes. Remove foil and bake until the top is browned and bubbling, about 10 to 15 minutes more (If the top of the lasagne is not sufficiently browned, run it under a broiler for no more than 2 minutes).  Let stand for 15 minutes before serving.

 

adapted from The Gourmet Cookbook

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