January 15, 2011
(makes a 13x9 pan)
12 uncooked lasagna noodles
8 cups of your favorite tomato sauce
or use (tomato sauce recipe)
6 fresh basil leaves, torn
1.5 lb. Italian turkey sausage
1 medium onion, diced
2 garlic cloves, minced
1 lb. part-skim ricotta cheese
1/4 cup grated romano cheese
1/4 cup grated parmesan cheese
White (Bechamel) Sauce:
1 cup whole milk
2 tablespoons Wondra flour
2 tablespoons butter
1 tablespoon Italian seasoning
1 cup shredded mozzarella
1 cup shredded smoked provolone
or 1/4 lb. ball of fresh mozzarella/sliced thin
Heat up a big pot of salted water for the noodles and bring to a rolling boil. While you're waiting for the water to boil, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, parsley, grated romano and parmesan cheese, then season with salt and pepper. Give it a stir until light and fluffy.
To the melted butter, add the Wondra, then the milk and Italian seasonings.
Cook until bubbling about a minute, stirring constantly, until nice and thick...almost like a gravy. Pour into a glass measuring container with a spout.
A layer of four noodles..
..then dollops of ricotta,
...drizzle with bechamel,
...sprinkle with cheese (or fresh sliced mozzarella),
...spoon meat sauce over the top!
Finish top with the remaining 4 noodles, add a little more sauce, and sprinkle with the remaining cheese. Give it a dash more of Italian seasonings, maybe a little more parsley, and a sprinkling of grated parmesan.
Allow to cool for 15-20 minutes before slicing.