White Lasagna With Sausage And Ricotta

Instructions

1. Preheat the oven to 350 F.
2. Remove the sausage from its casing and cook in a non-stick pan, breaking it up with a wooden spoon. Once cooked, remove from pan and chop into smaller pieces if needed.
3. In the same pan, melt butter with the sausage fat. Add thinly sliced onions, fresh herbs, and red pepper flakes. Cook until onions are golden brown.
4. Add white wine to the onions, bring to a boil, and let it evaporate. Stir in balsamic glaze and remove onions from the pan.
5. Place spinach in the pan and cook until wilted.
6. For the béchamel, melt butter and add flour to make a blonde roux. Slowly whisk in milk until smooth.
7. Remove béchamel from heat and fold in ricotta, salt, pepper, nutmeg, and garlic powder.
8. Spread a quarter of the ricotta béchamel over the bottom of a baking dish. Top with a layer of lasagna sheets.
9. Add a layer of cooked sausage, caramelized onions, and spinach. Sprinkle with Parmesan and mozzarella.
10. Repeat layers, ending with béchamel and cheese on top.
11. Bake in the oven until golden and bubbly.

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