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Prep
- 45 min
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Prep
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- Total
- 3 h 15 min
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- Serving
- 12 to 16
Lasagna with Saputo Traditional Ricotta
Featured Product
Traditional Ricotta
A mild and creamy taste with pleasant, soft, fluffy curds that melt in your mouth. Our Traditional Ricotta is made with an added touch of rich cream. It lends itself to a variety of culinary uses.
Ingredients
For the meat sauce:
- 60 mL (¼ cup) Saputo Salted Butter
- 60 mL (¼ cup) extra virgin olive oil
- 900 g (2 lb) lean ground pork
- 5 mL (1 tsp) baking soda
- 10 mL (2 tsp) salt
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 stalks celery, finely chopped
- 6 fresh sage leaves
- 3 fresh bay leaves
- 250 mL (1 cup) dry white wine
- 250 mL (1 cup) 3.25% milk
- 2 × 798 mL cans of plum tomatoes
- 900 g (2 lb) frozen spinach, thawed but not drained
- 30 mL (2 tbsp) fennel seeds, coarsely ground
- 1 clove garlic, crushed
- Zest and juice of 1 lemon
- 2 mL (½ tsp) salt
- 500 mL (2 cups) Saputo Pizza Mozzarella, grated
- 2 tubs Saputo Traditional Ricotta
- 2 eggs
- 250 mL (1 cup) fresh breadcrumbs
- 2 mL (½ tsp) salt
- Pinch nutmeg
- 1 × 500 g box oven-ready lasagna sheets (preferably flat)
- 500 mL (2 cups) Saputo Pizza Mozzarella, grated
Directions
For the meat sauce:- In a large pot over medium-high heat, melt Saputo Salted Butter with olive oil. Add pork, sprinkle with baking soda and salt. Break up with a spoon and brown for about 10 minutes.
- Add onion, carrot, celery, sage, and bay leaves. Cook 5 minutes. Deglaze with wine and allow to evaporate completely.
- Stir in milk and cook until evaporated.
- Add tomatoes, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
- Remove bay leaves. Using a stick blender, purée until sauce is uniform in texture. Reserve.
- In a medium bowl, mix spinach, fennel seeds, garlic, lemon zest and juice, salt, and Saputo Pizza Mozzarella. Set aside.
- In a small bowl, combine Saputo Traditional Ricotta, eggs, breadcrumbs, salt, and nutmeg. Set aside.
- Preheat oven to 350°F (180°C), rack in the center.
- Spread ⅓ of the meat sauce in a deep lasagna pan. Add a layer of lasagna sheets, then all the spinach mixture, another layer of lasagna, ⅓ of the sauce, another layer of lasagna, all the Ricotta mixture, another layer of lasagna, the final ⅓ of the sauce, and top with Mozzarella.
- Place the pan on a sheet tray to catch any overflow. Bake for 1 hour 30 minutes.
- Let rest 15 minutes before cutting and serving.
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