Classic lasagna pairs béchamel and a meaty ragu and is ubiquitous with Bolognese cooking. This twist on lasagna gives a nod to fresh ingredients with the arugula-dyed lasagna sheets, fresh arugula and fresh basil as a garnish.
- argula dyed lasagna
- tomato sauce
- fiama sausage
- 9x13 baking pan
- ladle or spoon
- 2 qt. saucepot or large skillet
- small saucepan or skillet
- metal tongs
- metal or wooden spoon (optional if you have metal tongs)
- chef's knife
- aluminum foil
PREP & COOKING INSTRUCTIONS
PREP TIME: 10 MINUTES
STEP 1: Preheat oven to 400 degrees. Remove all basil leaves from stem. Discard stems. (Keep basil for garnishing separate.)
STEP 2: Heat oil in saucepan or large skillet over medium heat. Add fiama, stir and cook 4-6 minutes or until browned and crumbly. Add red sauce, stir until warmed through. Turn off heat. Heat béchamel in small saucepan, stirring until heated through.
STEP 3: First spoon a thin layer of red sauce of the bottom of the baking pan. Place 1 lasagna sheet in baking pan and top with red sauce, basil leaves, arugula, béchamel and shaved parmigiano. (Reserve red sauce, cheese, béchamel, basil and arugula for other layers.)
STEP 4: Top with another lasagna sheet, red sauce, basil leaves, arugula, béchamel and shaved parmigiano. Repeat layers. Top final layer with only red sauce and béchamel.
STEP 5: Cover baking dish with aluminum foil. Bake lasagna for 20 minutes at 400 degrees. Raise over temperature to 450 degrees. Remove foil, top with remaining parmigiano and bake 10 minutes or until cheese is melted and golden brown.
STEP 6: Remove from oven. Let cool 10 minutes. Once lasagna is cooled, slice and garnish with remaining whole basil leaves. Take a picture of your final dish for posting and enjoy your lasagna!
Prosecco is an Italian white sparkling wine made primarily from the Giera grape. The name is derived from the village of Prosecco near Trieste where the grape and wine originated.
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