Our Lasagna For Two Recipe
Italian Sausage Bolognese, Whipped Robiolina
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Ingredients
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Bolognese Sauce
Whipped Robiola (Robiolina)
Assembly & Pasta
Method
Bolognese Sauce
- 1
Prepare aromatics and brown meat
Heat a medium saucepan over medium heat. Add olive oil and butter until butter melts and is shimmering. Add diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the Italian sausage (break up with a spoon) and ground beef. Increase heat slightly and brown the meat, stirring and breaking up lumps, until no longer pink and beginning to caramelize, about 6–8 minutes.
- 2
Develop flavor with tomato paste and wine
Push the meat and veggies to the side, add tomato paste in the cleared space and cook it for 1–2 minutes until it darkens slightly, stirring to coat the meat and vegetables. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is mostly reduced, about 3–4 minutes.
- 3
Simmer the sauce
Add crushed tomatoes, stock, whole milk, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine, bring to a low simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 25–30 minutes so flavors meld and sauce thickens. Taste and adjust seasoning, stir in chopped fresh basil in the last 2 minutes of cooking.
Whipped Robiola (Robiolina)
- 4
Whip cheese
Place the robiola, heavy cream, grated Parmigiano-Reggiano, salt, and pepper into a medium bowl. Using an electric hand mixer or a whisk, whip on medium speed until the mixture becomes smooth, airy, and spreadable, about 1–2 minutes. Scrape down the bowl and taste; adjust salt and pepper to preference. Refrigerate until assembly if not using immediately.
Assembly & Bake
- 5
Preheat and prepare dish
Preheat oven to 375°F (190°C). Lightly butter a small (about 8x6-inch or two individual 6x4-inch) ovenproof baking dish so the lasagna won't stick.
- 6
Layer lasagna
Spread a thin layer (about 3 tbs) of Bolognese on the bottom of the prepared dish. Lay 2 lasagna sheets to cover the bottom (trim to fit if needed). Spread half of the whipped Robiola (about 3 oz) over the pasta sheets in an even layer. Spoon about half of the remaining Bolognese on top of the cheese and spread evenly. Sprinkle with one-third of the shredded mozzarella and one-third of the grated Parmigiano. Repeat: place another layer of 2 pasta sheets, the remaining whipped Robiola, remaining Bolognese, and another third of the mozzarella. Top with final 2 pasta sheets, the remaining mozzarella and Parmesan, smoothing cheese to cover the top. If mixture seems dry, dot a few teaspoons of cream or a tablespoon of sauce to keep moist.
- 7
- 8
Rest and serve
Remove lasagna from oven and let rest for 8–10 minutes to set. Garnish with fresh basil leaves. Serve warm, cutting into two generous portions.
