Four-cheese lasagna with meat sauce layers under a ricotta and mozzarella top
Anything with Alvin · ♥ 15.1K likes · 405.4K views · 8 min video
Read about sausage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb hot Italian sausage
- 1 lb sweet Italian sausage
Remove the sausage casings and cook the meat in a pot until it starts to brown, breaking it into small bits with a potato masher.
- 2 whole small onions
- 4 cloves garlic cloves
Chop the onions and garlic and add them; cook a little.
- 1 tbsp dried oregano
- 1 tbsp dried basil
- ½ tsp crushed red pepper flakes
Once the meat is broken up and has given off its water, add oregano, basil and red pepper flakes and mix.
- ¼ cup tomato paste
- 2 can crushed tomatoes
Add the crushed tomatoes, bring to a simmer and cook about two hours, until the meat breaks down and the sauce is bubbly.
- 1 lb whole milk ricotta cheese
- 2 whole eggs
- ½ cup pecorino cheese
Mix the ricotta, eggs and grated pecorino until smooth; set aside.
The ricotta layer
- no boil noodles
Immersion blend the sauce a little to break up big lumps, for thin layers.
In a 9x13 baking dish, start with a layer of sauce so the noodles do not burn or stick.
Layering noodles and sauce
Alternate no-boil noodles and meat sauce, about five layers, smoothing each with an offset spatula, until about 60% of the pan's height.
Spread all the ricotta mixture on top and smooth it flat.
- 2 blocks low moisture mozzarella
- Parmigiano Reggiano
Cover with roughly cut thick slices of low moisture mozzarella, then a little grated Parmigiano Reggiano.
Wrap in foil so the top does not dry out and burn; bake about 20 minutes at 450.