1. Saute garlic in oil in a large saucepan over medium heat until lightly browned; add sausage and cook 2 to 3 minutes. 2. Add shallots to pan and saute 1 minute; stir in tomato puree and basil. Bring to a boil; reduce heat and simmer 40 to 45 minutes. Add salt and pepper to taste. 3. During the 40-45 minutes, combine ricotta mixture, and make Balsamella Sauce. 4. Combine ricotta, parsley, eggs, sugar, and pepper to taste, stirring until smooth; set aside. 5. To make Balsamella Sauce: 6. Melt butter in a sucepan over medium heat; remove from heat and add flour, stirring well. 7. Add milk and cream to saucepan and beat with a wooden spoon until smooth. 8. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, until thickened. Reduce heat and simmer 2 to 3 minutes. Stir in salt, pepper, and nutmeg. 9. Preheat oven to 350 degrees F. 10. Spoon a small amount of Balsamella Sauce in the bottom of a greased 9x13x2 inch baking dish; top with lasagne noodles to cover. Layer 1/3 each of ricotta mixture, remaining Balsamella Sauce, and fontina cheese. Sprinkle with 1 tablespoon Parmesan cheese and top with 1/4 of tomato sauce. Cover with a layer of noodles. Repeat layers twice. 11. Top with remaining tomato sauce and Parmesan cheese. 12. Bake at 350 degrees F for 50 to 55 minutes. Let stand at room temperature 20 minutes before serving. 13. Note: This makes a VERY full casserole. You may want to place the dish on a foil-lined baking tray to catch any boiled-over sauce. ---------------------------------------------------------------------------
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