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Kicked Up Manly Man Lasagna
From emerils.com
2 hrs 45 min + 30 min rest
A multi-layered lasagna with Italian sausage-tomato sauce, sautéed mushrooms and spinach, ricotta-cheese filling, and Parmesan béchamel, baked until the top is golden.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 15½ × 11½ × 4-inch roasting pan with 2 tablespoons olive oil | ||||||
| 60 ml olive oil | Brown sausage in oil, 5–6 min | Add tomato sauce, simmer 45 min | Layer sauce, pasta, fillings & bolognese in pan | Bake covered 350°F / 175°C, 1 hr 30 min | Uncover, top with Parmesan, bake 400°F / 200°C, 15–20 min | Cool 30 min before serving |
| 450 g hot Italian sausage, removed from casing | ||||||
| 4 (25-ounce / 710 ml) jars tomato sauce | ||||||
| 1.6 kg spinach, stemmed and washed | Boil spinach 2 min, drain & chop | |||||
| 30 g butter | Sauté shallots & garlic 1 min | Add mushrooms, cook 5–7 min until tender | ||||
| 30 g minced shallots | ||||||
| 1 tablespoon minced garlic | ||||||
| 450 g portobello mushroom caps, sliced | ||||||
| 1/4 teaspoon kosher salt | ||||||
| 1/4 teaspoon freshly ground black pepper | ||||||
| 480 ml Parmesan Béchamel Sauce | Mix béchamel with ricotta & cheeses | |||||
| 850 g ricotta cheese | ||||||
| 200 g grated Fontina | ||||||
| 300 g grated mozzarella | ||||||
| 1.4 kg dried lasagna sheets | ||||||
| 500 g grated Parmesan | ||||||
| 1/2 of the spinach (reserved) | ||||||
| 1/2 of the mushrooms (reserved) | ||||||
| remaining Parmesan Béchamel Sauce | ||||||
| remaining ricotta cheese mixture | ||||||
| remaining tomato sauce | ||||||
| remaining Parmesan | ||||||
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