SAUSAGE AND RICOTTA LASAGNA
INGREDIENTS
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Yield: 8 to 10 servings
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Prep Time: 1 hour and 55 minutes
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Cook Time: 45 minutes, plus cooling and overnight chilling time
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Total Time: 2 hours and 40 minutes, plus cooling and overnight chilling time
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For the Dough:
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3 3/4 cups (20 ounces) 00 flour, plus more for dusting
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6 eggs, plus 6 egg yolks
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1 teaspoon kosher salt
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For the Sausage Ragù:
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2 tablespoons olive oil
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1 pound (4 links) hot Italian sausage, casings removed
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4 garlic cloves, thinly sliced
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1 yellow onion, finely chopped
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2 tablespoons red wine
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Two 28-ounce cans whole peeled tomatoes, crushed by hand
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1 teaspoon dried oregano
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1 thyme sprig
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Kosher salt and freshly ground black pepper, to taste
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For the Pesto Ricotta:
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4 cups (2 pounds) whole-milk ricotta
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1 cup basil pesto
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1/2 cup grated Parmesan
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2 tablespoons lemon juice
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1 tablespoon kosher salt
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1 teaspoon lemon zest
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1/2 teaspoon freshly ground black pepper
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2 eggs
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For Assembly:
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Olive oil, for greasing
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2 pounds mozzarella, cut into 1/4-inch slices
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