The magic of sausage! It can take an ordinary lasagna and turn it into something special. Yet, even before the sausage, this is no ordinary lasagna. Fresh homemade pasta for the noodles, the Ricotta-Béchamel sauce from Chef Silvia’s Hand Rolled Lasagna and fresh mozzarrella already take this to another level. Add the sausage and it’s breathing down the neck of the venerable Lasagna Verde Bolognese in the race for the title of my favorite lasagna.

Sausage Lasagna Recipe

Prep time: 45 min | Cook time: 1 hour | Total time: 1 hour and 45 min

2 tablespoons olive oil
1/2 medium yellow onion, chopped fine
1 pound sweet Italian sausage meat (stuffing from 4 links)
1 35oz can of imported Italian tomatoes
salt & pepper to taste
3 fresh basil leaves
1 recipe Ricotta-Béchamel (see below)
1 pound of fresh mozzarella cut into small cubes
3/4 cup freshly grated Parmagiano-Reggiano cheese
1 recipe of homemade fresh pasta rolled out and cut into 13 inch long pieces

1. Preheat oven to 375°F.
2. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
3. Add sausage meat, and salt & pepper to taste. Cook, stirring occasionally until sausage is browned approximately 10 minutes.
4. In a large bowl, crush the tomatoes with your hands then add them with their juices to the pan. Add 1/2 cup of water and bring to a simmer. Turn heat to low and let simmer until thickened, about 30 minutes. At the very end of cooking, tear the basil leaves into pieces with your hands and stir into the sauce. Remove the sauce from the heat.
5. Bring a large pot of salted water to a boil. In 3 batches add the lasagna sheets to the boiling water and cook until just under al dente. Remove the noodles from the pot using a slotted spoon, place in a colander, rinse under cold water to stop the cooking and spread out on clean kitchen towels.
6. Spread 1 cup sauce over bottom of a 13×9-inch glass baking dish. Cover with a layer of 2 to 3 lasagna noodles, overlaping slightly to fit. Spread 1/3 of the Ricotta-Béchamel mixture on the noodles, top with 1 cup of the sauce. Spread 1/4 of the mozzarella over the sauce. Sprinkle 1/4 cup of parmaggiano-reggiano and top with a layer of lasagna noodles.
7. Repeat this 2 more times. Cover the final layer of lasagna noodles with the remaining sauce and sprinkle remaining cup of mozzarella on top.
8. Cover baking dish with aluminum foil, place in oven and cook for 60 minutes. Remove foil and cook until cheese is melted about 5 minutes more. Remove from oven and let sit 15 minutes before slicing and serving.

Ricotta-Béchamel Filling

4 tablespoons butter
4 tablespoons unbleached white flour
1 cup whole milk
1 cup whole-milk ricotta cheese
Salt and pepper to taste

Prep time: 5 min | Cook time: 15 min | Total time: 20 min

1. Melt the butter in a medium sauce pan over low heat. Add the flour and stir with a wire whisk until it forms a paste.
2. Slowly add the milk to the butter and flour mixture, whisking until smooth.
3. Continue to cook over low heat, stirring occasionally until the mixture is thick and smooth, it should coat the back of a spoon.
4. Remove from heat and refrigerate for 15 to 20 minutes.
5. Remove from refrigerator, add the ricotta, salt and pepper, and stir until well combined.

About a year or so after my father sold his restaurant and retired, I decided to get back in the restaurant business part-time, mostly to earn some extra money. I got a job waiting tables at a restaurant called Biscotti in Ridgefield, CT where the chef, Silvia Bianco was doing some amazing things in the kitchen. One dish I remember fondly was her individual hand-rolled lasagnas, I always thought they were a great idea. Each night she would have a special one with different fillings. Biscotti is no longer around, but I was able to contach Chef Silvia and she graciously agreed to contribute a hand-rolled lasagna recipe.

Chef Silvia began conducting cooking classes in her restaurant kitchen in 1995. Today, she offers them in her home-based demonstration kitchen to private groups and some of America’s top corporations, including: GE, Unilever, MetLife, Nestle, Pepperidge Farm, The Gap, and many, many more. She is the author of Simply Sauté, the first in-depth book on sauté in the US; has cooked on stage at the Ridgefield Playhouse and at the James Beard House as well as the Today Show; and is among the panel of top culinary experts selected by The Atlantic Monthly to contribute critical evaluations and reviews.

Chef Silvia continues to grow a strong on-line presence through her web site: www.chefsilvia.com; her monthly essays on food and life, “Notes From the Chef” which can be found on: http://chefsilvia.blogspot.com and includes recipes and tips. She can also be found on the critically acclaimed on-line food resource: www.food411.com where she is resident chef and answers visitor questions though their “Ask Chef Silvia” feature.

Hand-Rolled Lasagna with Ricotta/béchamel, Asparagus and Roasted Red Peppers (Topped with a fresh pomodoro sauce)

by Chef Silvia

Hand rolling each lasagna noodle is a wonderful way to not only make this classic comfort food look fancy, but it allows you to customize each piece–if you want to–without having to make a full tray of the flat, layered type. So, if someone doesn’t care for peppers, for example, you can easily leave them out. It’s also a perfect solution if you want to make lasagna for just a few.

The ricotta-béchamel filling, gives each piece a creaminess that is more interesting and lighter than using ricotta alone. I especially like completing the filling with fresh mozzarella, asparagus and roasted red peppers–but any combination of your favorites are fine. Top it with sautéed grape tomatoes and this lasagna is elevated to that of the sublime. I made a variation of this dish when I cooked at the James Beard House. It was a big hit!

Prep time: 30 min | Cook time: 30 min | Total time: 1 Hour

Makes 2-4 servings

4 lasagna noodles
1 cup filling (see below)
4 1/4 inch slices fresh mozzarella
12 pieces fresh asparagus–blanched, ends cut
1/2 cup roasted red pepper filets (buy prepared or better yet, roast your own)
2 cups pomodoro sauce (see below)
3 large fresh basil leaves–slivered
2 sprigs of whole basil leaves–for garnish

Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) Preheat the oven to 350ºF.

To Assemble

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 to 20 minutes or until the center is warm. While the lasagna is baking, make the sauce.

Remove the lasagna from the oven and place two pieces on each plate, as in the photo. Top with the sauce. Garnish with slivered basil and sprig.

Ricotta/béchamel Filling

2 tablespoons butter
2 tablespoons unbleached white flour
1/2 cup whole milk
1/2 cup whole-milk ricotta cheese
1 teaspoon parmesan cheese (optional)
Salt and freshly ground black pepper to taste

Melt the butter in a medium saucepan over low heat. Add the flour and stir with a wire whisk until it forms a paste. Slowly add the milk, stirring until the mixture forms a paste and all the milk is absorbed. Continue cooking for about 10 minutes–stirring occasionally–until the sauce is smooth and thick. Remove from heat and refrigerate for 15 to 20 minutes. Add the ricotta, the parmesan, stir and season.

Pomodoro Sauce

1/2 cup extra virgin olive oil
1 fresh clove garlic–medium diced
2 cups grape tomatoes–halved
1/3 cup chicken broth
Salt and pepper to taste

Add oil to a sauté pan and heat over medium/high heat until the oil is hot but not smoking. Add the tomatoes and cook for about one minute. Add the garlic and cook for an additional 30 seconds, add the broth and season with salt and pepper. Cook for a minute more and remove from heat.

Note: For a light meal use one piece of the lasagna per serving and combine with a fresh salad.