Lasagna With Balsamella Sauce

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 10
• 2 -3 garlic cloves, chopped
• 1/4 cup olive oil
• 1 1/4 lbs italian sweet sausage, cooked and crumbled
• 4 shallots, chopped
• 2 (28 ounce) cans tomatoes, pureed
• 2 teaspoons dried basil
• salt and pepper
• 30 ounces ricotta cheese
• 2 tablespoons chopped fresh parsley
• 4 large eggs
• 1 teaspoon sugar
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1 pinch white pepper
• 1 pinch ground nutmeg
• 1 (9 ounce) package no-boil lasagna noodles
• 2 cups fontina cheese, grated
• 3/4 cup parmesan cheese, freshly grated

Recipe

• 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.