Heat the Olive oil in a large Dutch oven over medium heat. Add the Yellow onion and cook until softened, about 5 minutes.
Add the Garlic and cook for 1 minute more.
Add the Sweet Italian sausage and cook, breaking it up with a spoon, until browned.
Stir in the Tomato paste and cook for 2 minutes.
Add the San Marzano tomatoes, Fresh basil, Fresh oregano, Sea salt, Black pepper, and Red pepper flakes. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Add the Homemade beef stock and Fresh lasagna sheets. Cook until the pasta is tender, about 8-10 minutes.
Remove from heat. Stir in the Whole milk ricotta cheese, Parmigiano-Reggiano, and Mascarpone cheese. Stir in the Spinach until wilted.
Serve immediately, garnished with extra Parmigiano-Reggiano.
Ingredients
6
1 lb450 gSweet Italian sausage-removed from casings
11 mediumYellow onion-finely diced
44 mediumGarlic cloves-minced
2 tbsp30 mLOlive oil
11 (28 ounce) canSan Marzano tomatoes-crushed by hand
1/2 cup120 mLTomato paste
1 cup120 gFresh spinach-roughly chopped
2 tbsp30 mLFresh basil-chopped
1 tbsp15 mLFresh oregano-chopped
1 tsp5 mLSea salt
1/2 tsp2.5 mLFreshly ground black pepper
1/4 tsp1.25 mLRed pepper flakes
1 cup240 mLWhole milk ricotta cheese
1/2 cup120 mLParmigiano-Reggiano-finely grated
1/4 cup60 mLMascarpone cheese
8 oz225 gFresh lasagna sheets-cut into bite-sized pieces
6 cups1.4 LHomemade beef stock
Equipment
Large Dutch oven
Wooden spoon
Instructions
Heat the Olive oil in a large Dutch oven over medium heat. Add the Yellow onion and cook until softened, about 5 minutes.
Add the Garlic and cook for 1 minute more.
Add the Sweet Italian sausage and cook, breaking it up with a spoon, until browned.
Stir in the Tomato paste and cook for 2 minutes.
Add the San Marzano tomatoes, Fresh basil, Fresh oregano, Sea salt, Black pepper, and Red pepper flakes. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Add the Homemade beef stock and Fresh lasagna sheets. Cook until the pasta is tender, about 8-10 minutes.
Remove from heat. Stir in the Whole milk ricotta cheese, Parmigiano-Reggiano, and Mascarpone cheese. Stir in the Spinach until wilted.
Serve immediately, garnished with extra Parmigiano-Reggiano.
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