Lasagna with Sausage Ragù


Layers of ragù and creamy, nutmeg-scented béchamel are a subtle departure from the familiar cheese-laden lasagna favored by many Americans; our version is actually closer to authentic Italian lasagna. However, we streamlined the ragù by using sweet Italian sausage instead of the traditional beef, pork, and/or veal blend. Prep and Cook Time: 3 hours. Notes: Imported, commercially produced dried lasagna noodles (the kind you boil first) work well in this recipe, but if you can find fresh noodles at a specialty shop, try those instead. Just boil the noodles a few at a time for 2 minutes, plunge in an ice bath, and dry before assembling.

What you will need

About 7 tbsp. butter

1 tablespoon vegetable oil

1/2 cup onion, cut into 1/4-in. dice

1/2 cup carrots, cut into 1/4-in. dice

1/2 cup celery, cut into 1/4-in. dice

1 pound bulk sweet Italian sausage (or 1 lb. sausage links removed from their casings)

About 1 1/2 tsp. salt

4 cups whole milk

1/2 cup dry white wine

1 can (28 oz.) whole tomatoes, including juices, finely chopped or crushed with your hands

Freshly ground black pepper

1/4 cup flour

1/4 teaspoon freshly grated nutmeg

12 ounces lasagna noodles (see Notes)

1 cup good-quality grated parmesan


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