Makes 6-8 servings
Ingredients
lasagna noodles
1lb mozzarella
6oz parmesan-regiano
1lb Italian sausage
kosher salt and ground pepper to taste
Belchamel
1 stick unsalted butter
60g all purpose flour
4 1/2 cups whole milk
1/2 tsp ground nutmeg
Sauce
1/3 white onion
1 tbsp olive oil
6 cloves garlic
4 tbsp tomato paste
1/2 tsp oregano
2 28oz cans san marzano tomatoes
1-2 sprigs fresh basil
Procedure
Preheat oven for 375F and start a pot of salted water to boil.
Belchamel
Melt your butter in a saucepan and simmer.
Gradually stir in flour until a nutty roux forms and then gradually and slowly add milk.
Turn down and simmer for a few minutes and allow the sauce to thicken.
Once saucy, add salt pepper and nutmeg.
If lumpy, pass through a sieve.
Cover with no air for 30 minutes.
Sauce
Saute onion until translucent, then add tomato paste and saute for another 30 seconds.
Add garlic and san marzano tomatoes, lower heat, and simmer for 30 min to an hour.
Towards the end add sprigs of basil.
Lasagna
Grate your cheese and cook your sausage in a pan.
Mix sausage and sauce.
Layer the lasagna starting with sauce at the bottom, then 1 noodle, 2 sauce, 3 cheese, 4 belchamel then repeat. Make sure to cover your noodles completely in sauce if using oven-ready lasagna.
Garnish with parmesan-regiano going extra light on sauce and extra heavy on cheese on the top layer.
Bake at 375 for 30 min to 1 hour, or until melty. Cook for another 15 minutes to finish and brown.
Remove and let cool for another 10 minutes. Add a bit of torn fresh basil on top.
Buon appetito
