Casa M Lasagna - Casa M Spice Co
★ Issue CMSC·21–051 · Published 19 Dec 2021
ItalianMainpork

Casa M Lasagna.

Build it with underdone noodles, spiced Mornay, and Bolognese—the oven does the rest.

PREP 30 min
COOK 75 min
TOTAL 2:0h h
SERVES —  
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
SaucepanOvenSkillet

Build it with underdone noodles, spiced Mornay, and Bolognese—the oven does the rest.

Ingredients

Ingredients

  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • FOR THE MORNAY SAUCE:
  • 4 ounces Parmesan cheese, grated
  • 4 ounces Gruyère cheese, grated
  • FOR THE BOLOGNESE SAUCE:
  • 1-1/2 quart of Casa M Bolognese Sauce
  • PULLING IT ALL TOGETHER:
  • 2 pounds lasagne noodles
  • 1 pound Italian sausage, browned and in bite-sized pieces
  • 8 ounces basil leaves
  • 4 ounces ricotta cheese
  • 2 ounces Parmesan cheese
  • 2 ounces Gruyère cheese

Method

  1. 01

    Boil lasagne noodles until al dente

    10 min

    Stop 1-2 minutes early; cool with ice water and spray with non-stick spray.

  2. 02

    Brown Italian sausage into bite-sized pieces

    12 min

    You want the sausage broken into small, evenly sized pieces that'll cook through and distribute flavor throughout every layer—no big chunks that'll throw off your texture.

  3. 03

    Preheat oven to 375°F

    15 min

    This gives your oven time to hold a steady 375°F, which is critical for the lasagna to bake through without the top scorching before the center sets.

  4. 04

    Melt butter and make roux with flour

    8 min

    Cook roux 5-10 minutes, stirring constantly.

  5. 05

    Add milk gradually and simmer bechamel for 30 minutes

    35 min

    Add Chain Reaction spice; stir frequently during simmer.

  6. 06

    Stir in Parmesan and Gruyère to make Mornay sauce

    3 min

    Add the cheese off heat and stir until it's completely melted and glossy—if you do this over flame, you risk breaking the sauce and ending up with grainy, separated cheese.

  7. 07

    Assemble lasagna with layers of noodles, sauces, sausage, ricotta, basil

    20 min

    4-10 layers; top with Mornay and grated cheeses.

  8. 08

    Bake at 375°F until browned and bubbly

    60 min

    Check at 30 min, then every 15 min; tent with foil if browning too fast.

  9. 09

    Let rest for 15 minutes

    15 min

    This resting period lets the starches in the noodles continue absorbing moisture and the whole structure set firm enough to slice clean without falling apart on the plate.

From Mike's Notebook

01

Undercook the noodles and ice-bath them—they'll finish cooking in the oven without turning to mush.

02

Simmer the béchamel 30 minutes; the flour needs time to fully hydrate or you'll taste raw flour.

03

Let it rest 15 minutes after baking so the layers set up enough to cut clean without collapsing.

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