lasagna senza ricotta

“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:

meat sauce:
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

bechamel sauce:
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.

to assemble:

1) meatsauce on bottom of pan

2) noodles

3) cheese sauce & meatsauce & shredded moz

4) noodles

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.


One thought on “lasagna senza ricotta

  1. Now all ya gotta do is quadruple the recipe and freeze the rest. You can tell your old man you slaved over his favorite lasagna all day – while raising his heir – when really all ya did was stick in the oven for an hour.

    By the way, we’ve been reheating a lot of our homemade frozen lasagna in the past months and found this to be the best method:

    1) Preheat oven to 425
    2) Transfer frozen lasagna into a glass or metal baking dish
    3) Dissolve half a bullion cube in a cup of water and pour over the top
    4) Cover with tin foil and put in oven for 45 minutes.
    5) Remove tin foil and leave in the oven for another 15 minutes.

    Seriously, even better than it was the day you made it.


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