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Piselli Lasagne With Ricotta Filling

Italian.Chef's picture
Ingredients
  Lasagna strip 18 (2 Inches Wide And 10 Inches Long, With Extras If Needed)
  Balsamella sauce 1 Cup (16 tbs)
  Shredded fontina cheese 1 Cup (16 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ricotta 2 Cup (32 tbs)
  Finely chopped fresh parsley 1 Tablespoon
  Eggs 2 , lightly beaten
  Sugar 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Olive oil 2 Tablespoon
  Italian sweet sausage 1 Pound, casings removed and meat crumbled
  Shallots 2 , chopped fine
  Garlic clove 1 Large, chopped fine
  Ripe plum tomatoes/One can of 2 pounds, 3 ounces imported italian plum tomatoes, pureed in a food mill 1 1⁄2 Pound, peeled, cored, seeded, and chopped
  Finely chopped basil/1 teaspoon dried 2 Tablespoon
  Sugar 1⁄2 Teaspoon (If Using Fresh Tomatoes)
  Salt 1 Teaspoon
Directions

1. Prepare sauce. In a large saucepan, heat the olive oil and add the sausage meat. Saute briefly, about 2 minutes, then add the shallots and garlic and saute for 1 minute more. Add the tomatoes, basil, and sugar. Bring to a fast boil, lower heat, and simmer for 40 minutes. Stir frequently. Add salt and pepper to taste.
2. Cook 4 sheets of pasta at a time. Cook for 1 or 2 minutes or until nearly tender. Have another large saucepan ready with a colander placed on top of it, then carefully empty the boiling water and lasagne strips from the first saucepan through the colander into the second saucepan, catching the cooked pasta in the colander. Save the water for more uncooked pasta. Run the cooked pasta under cold water and lay it on a tea towel and pat dry. Cook the remaining lasagne strips, 4 sheets at a time, until all are cooked. Set aside.
3. Combine ingredients for filling in a bowl and mix until smooth. Set aside.
4. Preheat the oven to 350 degrees. Select a baking pan 12 by 9 inches and 3 inches deep, or a round pan about 10 inches wide. Spoon a small amount of the tomato sauce into the bottom of the pan, then arrange 4 sheets of cooked pasta over the sauce. Add one-third of the ricotta mixture evenly overall, then one-third of the balsamella sauce and one-third of the fontina. Sprinkle 1 tablespoon of parmesan cheese and a small amount of the tomato sauce overall.
5. Cover with 4 more sheets of cooked pasta and repeat the procedure 2 more times, ending up with the cooked pasta on top. Cover with the more tomato sauce and sprinkle with the remaining parmesan cheese. Bake for 50 minutes or until bubbles appear around the edges. Let the lasagne set for 20 minutes before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta

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