Not-sagna

I love lasagna, but I don't love how labor intensive it can be to make.  When I want the taste of lasagna without the work I make this version. It is a perfect week night meal, and great for feeding a crowd.

1 Tbsp Olive Oil
1 lb Italian Sausage - Sweet or Hot
1/2 c Red Wine
1/2 c Beef Stock
1 24 oz Jar Marinara Sauce
1 lb Dry Penne, Rigatoni or Any Tube Pasta Shape
1 Tbsp Unsalted Butter
1 Tbsp Flour
1/2 c Chicken or Vegetable Stock
1/2 c Milk
1 c Ricotta Cheese
1 c Grated Mozzarella Cheese
1/4 c Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large skillet heat the olive oil over medium heat. Add the Italian sausage and break it apart with a spatula. Brown the sausage, stirring occasionally, for 5 - 7 minutes. Add the red wine and let it cook another 3 - 4 minutes. Add the beef stock and marinara sauce, along with a few grinds of pepper. Stir to combine it all. Bring it to a boil and reduce to a simmer. Let cook another 8 - 10 minutes. Turn off the heat and taste to see if salt or additional pepper is needed.

In a large stock pot bring some water to a boil. Once the water is boiling add a palm full of salt to it. Stir to dissolve the salt. Add the pasta to the boiling water. Cook the pasta 2 - 3 minutes less than the package directions. Drain the pasta and add it to the marinara sauce.  Stir to coat the pasta in sauce. Transfer the pasta and sauce to the baking dish.

In a small saucepan melt the butter over medium heat. Add the flour, along with a pinch of salt and pepper. Whisk to combine and let cook for 2 -3 minutes. Whisk in the chicken/veggie stock and milk. Bring to a soft simmer and let it cook 4- 5 minutes.  Whisk in the ricotta cheese until it is smooth. Turn off the heat.

Spread the ricotta mixture over the pasta and sauce evenly. Sprinkle with mozzarella and parmesan cheese. Bake for 20 minutes, or until lightly golden brown on top. Let the pasta cool for 5 minutes or so before serving.

​Serves 6 - 8 people