Fresh Pasta Lasagna

Name: Fresh Pasta Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 jar Spinelli's Marinara Sauce; 1 pound Polidori Italian Sausage; 1 bunch Fresh basil; 5 tablespoons Unsalted butter; 1/4 cup All-purpose flour; 4 cups Whole milk (warmed); 1 pinch Freshly ground nutmeg; 1 pinch Kosher salt; 1 pound Fresh pasta sheets or 1 box dry lasagna pasta; 8 ounces Mozzeralla cheese (shredded); 4 ounces Parmesan cheese (shredded); Olive oil for brushing

Fresh Pasta Lasagna is a delectable twist on the classic Italian dish, made with tender, homemade pasta sheets layered with rich tomato sauce, creamy béchamel, and a savory filling of Polidori sausage, ground beef, and cheese. This gourmet version of lasagna offers a delightful balance of textures and flavors, making it a memorable and indulgent choice for a special meal.

Made with:
Mild Italian Links

40 45 1 25

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Ingredients:

For the sauce:

1 jar Spinelli’s Marinara Sauce
1 pound Polidori Italian Sausage
1 bunch Fresh basil

For the bechamel:

5 tablespoons Unsalted butter
1/4 cup All-purpose flour
4 cups Whole milk warmed
1 pinch Freshly ground nutmeg
1 pinch Kosher salt

Additional ingredients:

1 pound Fresh pasta sheets or 1 box dry lasagna pasta
8 ounces Mozzeralla cheese shredded
4 ounces Parmesan cheese shredded
Olive oil for brushing

Directions:

Brown sausage in pan, add sauce and simmer for 20-30 minutes. Cool and set aside.

For bechamel:

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

For pasta:

Blanch fresh pasta in boiling water for 30 seconds. Remove and cool in cold water bath. Set aside. Brush with olive oil if stacking sheets.

For assembly:

Begin with sauce and alternate between sauce and pasta with one layer of bechamel and cheese in the middle. Place the last piece of pasta on the top, coat with remaining bechamel and sprinkle with mozzarella and parmesan.
Bake for 45 minutes on 375 degrees. Check occasionally and turn down heat if top browns too quickly. Remove from oven when internal temperature of 165 degrees is reach and rest for 15 minutes at room temperature before serving.

Where to buy

Buy Polidori online

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