Recipe from the Thermador Taste of America Cookbook
From the home of one of America’s most famous Italian-American populations, one of the best lasagnas ever. However, this is lasagna with a twist: It’s made with crepes instead of pasta. Raffaella insists it’s the lightest lasagna you’ll ever taste.
8 to 10 servings
3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 pound Italian turkey sausages, casings removed
3 14½-ounce cans diced tomatoes with
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
Salt and freshly ground black pepper
1½ cups all purpose flour
1½ cups water
6 large eggs
½ teaspoon salt
Nonstick vegetable oil spray
2 pounds whole-milk ricotta cheese
1 cup grated Pecorino Romano cheese
2 large eggs
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
1 pound (two 8-ounce packages) shredded
Italian cheese mixture
For sauce: Heat olive oil in heavy large pot over
medium-high heat. Add onion and garlic and sauté
until onion is tender, about 8 minutes. Add sausage
and sauté until no longer pink, about 4 minutes. Add
tomatoes with their juices, parsley, and basil. Season
with salt and pepper. Simmer until slightly thickened,
stirring occasionally, about 10 minutes.
For crepes: Combine flour, 11/2 cups water, eggs, and
salt in large bowl; whisk until well blended. Heat 10-
inch-diameter nonstick crepe pan or skillet over
medium-high heat until pan is very hot. Spray skillet
with nonstick spray. Ladle batter (about 1/2 cup) into
skillet, swirling skillet until batter coats bottom of
pan; pour off excess batter. Cook until edges are dry.
Turn crepe over and cook 30 seconds. Turn out onto
plate. Repeat with remaining batter.
To assemble: Preheat oven to 350°F. Mix ricotta
and next 7 ingredients in large bowl. Ladle 1/4 of
sauce onto bottom of 13x9-inch glass baking dish.
Line bottom of pan with crepes (crepes will overlap).
Top with half of ricotta mixture. Cover with 1/4 of
sauce. Sprinkle with 1/3 of shredded cheese. Layer
with crepes. Top with remaining ricotta mixture.
Cover with 1/4 of sauce. Sprinkle with 1/3 of cheese.
Layer with crepes (some crepes might not be
needed). Cover with remaining sauce. Sprinkle
with remaining cheese. Place dish on baking sheet.
Bake 1 hour. Let stand 20 minutes before cutting
into squares. (Can be prepared 3 days ahead. Cover
and refrigerate. Reheat before serving.)
Serve with red wine, such as Zinfandel or California