italian sausage lasagna

Italian sausage lasagna (northern style)

In the northern regions of Italy, like Veneto or Friuli, the lasagna takes the name of “pasticcio”. Pasticcio is different from the typical lasagna in many ways, but the main difference is that pasticcio is always made with béchamel sauce, and does not require a lot of tomato sauce (some recipes don`t have tomato sauce at all).

Ingredients: pre-made lasagna (or you can make your own), 10 sausages, 1big onion, 2-3 carrots, 3 tomatoes, 1 cup of dry white wine, béchamel sauce, grated parmesan cheese, extra virgin olive oil, butter, salt & pepper.

Heat 3 teaspoons of olive oil in a large flat pan (or in a large sauce pan). Add carrots and onion (finely chopped) and sauté at medium heat for a few minutes. Take the meat out of the sausages, add it in the pan with the tomatoes (finely chopped), and let it brown. Season with salt and pepper. Lower the heat, add a cup of wine, and cook until dry (if it dries too quickly add water and lower the heat). Stir often. Prepare the lasagna noodles (boil them), and place the first layer in a buttered lasagna pan. Spread a few spoons of the sausage sauce and a few spoons of béchamel on the first layer of noodles. Sprinkle some parmesan cheese and very few shavings of butter. You will have your first layer completed. Repeat the process for the other layers. End with a layer of sausage sauce, béchamel, and parmesan. Put everything in the oven at 400F for at least half an hour covered with tin foil. Then remove tin foil and leave 10 minutes for browning. When cooked remove and let stand for 15 minutes before cutting, otherwise it will fall apart. Serve with full body red wine.