When I was younger, I would wait for my parents to finish cooking the lasagna noodles so I could dip them in the Ragu sauce because I was too impatient to wait for the lasagna to be ready. Truth be told I preferred that to the lasagna itself.
I’ve never loved lasagna, but after creating this recipe it couldn’t be further from the truth. Introducing my lasagna with pink sauce or, as I prefer to call it, rosé lasagna. Dare I say this may be one of my favorite pastas of all time?
So good, so flavorful and so cheesy. I love this recipe and I can’t wait to make it again!
Ingredients
- 1 box of lasagna
- 5 mild Italian sausages with the casings removed or a package of ground pork
- 1 onion, diced
- 6 garlic cloves, minced
- 1 28 ounce can of San Marzano crushed tomatoes
- 1 15 ounce can of tomato sauce
- 3/4 cups of heavy cream
- 1 cup of ricotta
- 1 egg
- Shredded mozzarella cheese
- Slices of mozzarella cheese
- Salt, pepper, and Italian seasoning to taste
Directions
Heat olive oil over medium heat. Add garlic and onions and cook until fragrant. Brown sausage, mashing the sausage casings into small pieces. Season with salt, pepper and Italian seasoning. Add tomato sauce and crushed tomatoes and bring to a simmer. Simmer on low for approximately 30-45 minutes. Mix in heavy cream and add seasoning as needed.
Mix ricotta and eggs with salt and pepper.
Once pasta is al dente, rinse with cool water and set aside.
In a baking dish, spread the pink sauce along the bottom of the baking dish. Next, layer lasagna noodles, ricotta mixture, shredded mozzarella cheese & the pink sauce until the dish is full. For the top layer, make sure the order is noodles, sauce, then cheese.
Top with sliced mozzarella and shredded mozzarella cheese and make sure you save some extra lasagna noodles to eat directly with the sauce, I know I did 🙂
Enjoy!
Eat Drink Orlando 