“senza” means “without” in italian. mama made delicious lasagna growing up, bursting with layers of ricotta. a few years ago i discovered a lasagna without a ricotta layer and i didn’t love it any less. in fact, i loved it a little more. it is served at Vino Rosso in San Francisco. last night i was inspired to recreate it. husband said it was reminiscent of it. i take that as a major victory.
here’s what i did:
1/2 link spicy italian pork sausage
1/2 link sweet italian pork sausage
(i used the other halves in a lentil dish that i’ll post here later)
1 entire jar of marinara sauce (prefer: Dave’s Gourmet Heirloom Tomato Marinara)
6 baby carrots
1/2 red onion
couple glugs of olive oil
1 TBS olive oil
3 pats butter
4 pinches of flour
1 cup whole milk
handful of grated mozzerella cheese (do not add to béchamel like i did)
no-boil lasagna noodles
cook up sausage until browned. clean up some of the drippings but leave some for sauteeing onion & carrots. add olive oil if needed. incorporate meat into tender carrots & onions and add S & P. add Dave’s Gourmet Heirloom Tomato marinara. let simmer.
for bechamel, just add ingredients in order that i’ve listed. use whisk. don’t add mozzerella to a béchamel again. use some other cheese that incorporates better. moz just stayed in a ball and didn’t incorporate. gotta research this.
1) meatsauce on bottom of pan
3) cheese sauce & meatsauce & shredded moz
5) repeat step 3
6) noodles + coat with thin layer of meat sauce and sprinkle of cheese
Bake @ 375 covered for 45 min. Uncovered for 15 min or until browned nicely.