Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Extra-virgin olive oil

  2. 1 lb 454g / 16oz Mild Italian sausage

  3. 2 cups 125g / 4.4oz Diced onions

  4. 3 Garlic cloves - (to 4) - minced

  5. 1 cup 237ml Dry white wine

  6. 24 Roma tomatoes - peeled, chopped

  7. 3 cups 711ml Tomato juice

  8. 4 tablespoons 60ml Chopped fresh basil

  9. 4 tablespoons 60ml Chopped fresh oregano

  10. 4 tablespoons 60ml Chopped fresh thyme

  11. 2 Bay leaves

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. Sugar - to taste

  15. 8 Radicchio leaves

  16. 3 Oven-ready lasagna sheets - (8 oz ea)

  17. 1/2 lb 227g / 8oz Ricotta salata - crumbled

  18. 1 lb 454g / 16oz Fontina cheese - grated

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons oil in large, heavy saucepan over medium heat. Add sausage and cook until browned on all sides and thoroughly cooked, 15 to 20 minutes. Remove and set aside.

  2. Add onions and garlic. Cook onions until translucent, 5 minutes. Add wine and cook over medium-high heat until reduced to a glaze, stirring occasionally, 3 minutes. Add tomatoes, tomato juice, basil, oregano, thyme, bay leaves, salt and pepper to taste and dash sugar. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat and stir lightly to blend well. Slice sausage and add to sauce.

  3. Combine radicchio with remaining olive oil and salt and pepper to taste in a heat-proof dish. Bake at 350 degrees 5 minutes or until radicchio is wilted. Set aside to cool.

  4. Spread a thin layer of sauce in bottom of a 13- by 9-inch baking dish. Arrange 1 layer of pasta sheets over sauce. Spread another layer of sauce over sheets. Sprinkle with 1/2 cup ricotta salata and 1/4 cup Fontina. Arrange a second layer of pasta sheets and a second layer of sauce over Fontina layer. Cover sauce with thin layer of radicchio leaves and sprinkle with more ricotta salata. Top with a third layer of pasta and cover with more sauce, ricotta salata and Fontina. Arrange a fourth layer of pasta and cover with sauce. Top sauce with remaining Fontina.

  5. Cover lasagna with foil and bake at 350 degrees until thoroughly hot, 30 to 45 minutes. Remove foil and bake at 450 degrees until surface is golden brown. Cut into squares and serve.

  6. This recipe yields 8 to 10 servings.

  7. Each of 10 servings: 661 calories ; 2,179 mg sodium; 64 mg cholesterol; 33 grams fat; 70 grams carbohydrates; 26 grams protein; 9.36 grams fiber.


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