Lasaña de salchicha italiana picante y carne de res con pasta fresca
Hot Italian Sausage & Beef Lasagna With Fresh Pasta
Courtesy of Zimmysnook
8-10
30 minutes
50 minutes
I am not kidding when I say this is the lasagna of your dreams. It is packed with the deep, savory flavor of beef and hot Italian sausage, all tucked between velvety layers of creamy ricotta and fresh pasta. Since we are using fresh sheets, it has this incredible melt-in-your-mouth texture that you just cannot get with dried pasta. It is basically a big, cheesy hug in a baking dish, and the best part is you do not even have to boil the noodles!
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- ½ lb lean ground beef 225 g
- ½ lb hot Italian sausage, casings removed 225 g
- ½ teaspoon fennel seeds lightly crushed
- 48 oz jars of pasta sauce, the best quality you can find (two 680 mL)
- 3 tablespoons tomato paste
- 1 ½ teaspoon Italian seasoning
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
Ricotta Cheese Layer
- 2 cups full-fat ricotta cheese
- 1 large egg lightly beaten
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta & Cheese
- 14 to 16 oz fresh lasagna sheets (roughly 10 to 12 sheets) 400 to 450 g
- 4 cups shredded low-moisture mozzarella cheese, divided
- 8 tablespoons finely grated Parmesan cheese, divided
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Directions
Build the Meat Sauce
- Heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Cook 6 to 8 minutes until soft. Stir in the garlic and fennel seeds for 30 seconds. Add the beef and sausage, breaking it up with a spoon until fully browned. Drain any excess fat.
- Stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 10 to 15 minutes. You want a thick sauce that “clings” to a spoon rather than running off it. Remove from heat.
Mix the Ricotta
- In a medium bowl, stir together the ricotta, beaten egg, basil, salt, and pepper until smooth.
Assembly
- Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish.
- Layer 1: Spread 1 ¼ cups of sauce on the bottom. Add a single layer of fresh pasta (slight overlap is okay). Spread ⅓ of the ricotta mixture, ¾ cup mozzarella, and 2 tablespoon Parmesan.
- Layer 2: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
- Layer 3: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
- Top Layer: Add pasta sheets, the remaining meat sauce, and the remaining mozzarella and Parmesan.
The “No-Burn” Baking Method
- Cover the dish with a piece of parchment paper first, then cover tightly with aluminum foil. This prevents the acid in the sauce from reacting with the foil.
- Bake at 375°F (190°C) for 30 minutes. Remove the foil and parchment; bake for another 15 to 20 minutes until the cheese is golden and bubbling.
Resting
- Let the lasagna rest for at least 20 minutes before cutting. This allows the pasta to set and ensures the layers stay together when served.
Serving Suggestions
- Serve with a crisp Caesar salad and warm garlic bread. For a garnish, top with extra fresh basil and a sprinkle of crushed chili peppers.
