Main Dish

Classic Salsicce Lasagna

Fog Crest Vineyard

7602 Occidental Rd.
Sebastopol, CA 95472

  • RECIPE YEAR: 2019
  • RECIPE BY: James Manoogian, Fog Crest Vineyard Owner
  • YIELD: Serves 12
  • PAIRS WELL WITH: Manoogian Pinot Noir

A scrumptious multi-cheese version of lasagna that was inspired by our owner, this dish pairs well with Fog Crest Vineyard's Pinot Noir.

Ragu di Salsicce

  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 1/4 pounds mild Italian sausage, removed from casings and chopped
  • 1 cup dry white wine
  • 1/2 cup milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 can (42 ounces) whole peeled imported tomatoes with juices
  • Salt and freshly ground pepper, to taste
To prepare the ragu di salsicce, in a medium pot over medium-high heat, melt the butter and warm the olive oil. Add the onions and cook, stirring occasionally, until translucent. Add the celery and carrots and cook, stirring occasionally, for 3 minutes.

Add the sausage and cook, stirring occasionally, until the meat is lightly browned. Add the milk and nutmeg and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes with juices, reduce the heat, cover partially with the lid and simmer for 2 1/2 to 3 hours.

Remove from the heat and adjust the seasoning with salt and pepper.

Béchamel Sauce and Assembly

  • 4 tablespoons unsalted butter
  • 1/4 cup sifted all-purpose flour
  • 2 cups milk
  • 1 teaspoon freshly grated nutmeg
  • 2 x Ragu di Salsicce
  • 1 package lasagna noodles, cooked according to package instructions
  • 1 cup grated Parmesan cheese
  • 1/2 pound mozzarella cheese, grated
  • 2 ounces Fontina d'Aosta cheese, grated
To make the béchamel sauce, in a saucepan over low heat, melt the butter. Whisk in the flour and cook gently for 8 to 10 minutes.

Remove the pan from the heat and vigorously whisk in the milk. Return the pan to medium-high heat and cook, stirring constantly, until the sauce is thick.

To assemble the lasagna, grease a baking pan with butter. Spread a layer of the lasagna noodles on the bottom of the pan, then spread a layer of the ragu and sprinkle with a little Parmesan. Add another layer of noodles with a layer of the béchamel on top. Three layers of ragu and two layers of béchamel. Top with a layer of ragu, then sprinkle with the remaining mozzarella and Parmesan and the Fontina.

Fog Crest Vineyard

7602 Occidental Rd.
Sebastopol, CA 95472