Manly Man Lasagna – a delicious recipe with olive oil, Italian sausage, tomato sauce, spinach, butter, shallots. Easy to follow and perfect for any occasion.
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Set a 6-quart Dutch oven over medium-high heat.
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Add 2 tablespoons of the olive oil to the pan and once the oil is hot, crumble the sausage into the pan.
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Cook the sausage, stirring often until well browned on all sides, about 5 to 6 minutes.
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Add the tomato sauce to the pan and allow the sauce to simmer, for 45 minutes.
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Remove from the heat and set aside.
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6
Bring a large pot of salted water to a boil.
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Add the spinach and cook for 2 minutes.
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Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible.
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Finely chop and set aside until ready to assemble the lasagna.
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In a large skillet, melt the butter over medium-high heat.
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Add the shallots and garlic and cook, stirring, for 1 minute.
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Add the mushrooms and season with the salt and pepper.
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Cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 to 7 minutes.
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Remove from the heat and cool.
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Set aside until ready to assemble the lasagna.
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In a bowl, combine the 2 cups of the Bechamel sauce, the ricotta, Fontina, and mozzarella cheeses.
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Set aside until ready to assemble the lasagna.
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Preheat the oven to 350 degrees F and grease a 15 1/2 by 11 1/2 by 4-inch roasting pan with the remaining 2 tablespoons of olive oil.
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Ladle 4 cups of the Italian sausage-tomato sauce into the bottom of the pan.
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Lay 6 lasagna sheets across the top of the tomato sauce.
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Spread 1/2 of the spinach and half of the mushrooms over the top of the pasta, and pour 3 cups of the Parmesan Bechamel over the mushrooms and spinach.
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Sprinkle 1 cup of the Parmesan over the bechamel, as well as 1/2 the ricotta cheese mixture.
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Top with another layer of 6 lasagna sheets.
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Place 1/2 of the bolognese over the lasagna and top with another layer of pasta.
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Pour another 4 cups of the tomato sausage sauce over the pasta, and top with another layer of pasta.
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Spread the remaining spinach, mushrooms and bechamel over the pasta and sprinkle another cup of Parmesan over top.
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Top with the remaining ricotta cheese mixture and lay another row of pasta over the cheese mixture.
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Spread the remaining bolognese sauce over the pasta and top with another row of pasta sheets.
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Pour the remaining tomato sausage sauce over the pasta.
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Wrap the top of the roasting pan with aluminum foil and set the roasting pan on a baking sheet.
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Bake covered for 1 1/2 hours, or until the pasta sheets are cooked through.
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Remove the roasting pan from the oven and remove and discard the aluminum foil.
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Increase the oven temperature to 400 degrees F. Sprinkle the remaining Parmesan over the top of the tomato sauce, and return the pan to the oven.
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Bake until the cheese is well browned, about 15 to 20 minutes.
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Remove from the oven and allow lasagna to cool for at least 30 minutes before serving.
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8 tablespoons (1 stick) unsalted butter
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1/2 cup all-purpose flour
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8 cups milk
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon freshly grated nutmeg
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2 cups grated Parmesan
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Melt the butter in a large saucepan over medium heat.
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Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes.
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Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
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Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes.
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Remove from the heat.
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Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.
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2 tablespoons butter
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12 ounces bacon, diced
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8 ounces ham, diced
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1 pound ground veal
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1 pound ground pork
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2 pounds ground beef
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3 cups chopped onions
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1 cup finely chopped carrots
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1 cup finely chopped celery
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1 pound thinly sliced button mushrooms
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3 tablespoons minced garlic
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1/4 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1 (6-ounce) can tomato paste
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2 cups dry white wine
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4 cups chicken stock
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Kosher salt and freshly ground black pepper
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1 cup chicken livers, finely chopped
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1 cup heavy cream
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1/2 cup chopped fresh parsley leaves
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In a large Dutch oven, heat the butter over medium-high heat.
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Add the bacon and ham and cook until caramelized and light brown, about 15 minutes.
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Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
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Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes.
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Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
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Add tomato paste and cook for 2 minutes.
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Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour.
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Season with salt and pepper.
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Add the chicken livers to the pot and cook 5 minutes.
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Stir in the cream and parsley, and adjust seasoning, if necessary.
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Set aside until ready to assemble lasagna.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 1 pound hot Italian sausage, removed from casing, 4 (25-ounce) jars tomato sauce (recommended: Emeril's Kicked Up Tomato Sauce), 3 1/2 pounds spinach, stemmed and washed, and more.
Yes, Manly Man Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.