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Lasagne with Isernio’s Italian Chicken Sausage,
Pesto & Ricotta Filling
This delicious
filling can be used to make traditional layered lasagna or, for a
creative alternative, spread this filling onto fresh pasta sheets
(available in most delis) to about ½” thick, roll up jelly-roll style
lengthwise, cut into 1” pieces, lay pieces flat into an oiled and
lightly sauced baking dish, ladle more of your favorites red sauce
over rolls, top with grated Parmesan and bake for 20 minutes at 375
degrees. Makes for an unusual and special presentation.
If preferred, simply layer this
filling between the same fresh lasagna sheets – preferably in the
order listed below – and bake for 45 minutes at 375 degrees. Let
either presentation rest for 10 minutes after removing from oven
before serving. |
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Ingredients |
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1-3/4 |
lbs. whole milk
Ricotta cheese |
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4 |
ea. eggs lightly
beaten |
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1 |
cup pesto, fresh or
frozen, thawed |
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3 |
oz. wt. Grana Padano
or Parmesan cheese, grated |
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4 |
oz. wt. pizza cheese
blend, grated (1/2 mozzarella; 1/2 provolone) |
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1 |
lb. Isernio's Italian
Chicken crumbles, pre-cooked, cooled |
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4 |
oz. wt. Gorgonzola
cheese, crumbled fine |
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1 |
tbsps. garlic, finely
minced |
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2 |
tbsps. lemon juice,
fresh |
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1 |
tbsp. Italian sea salt |
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1 |
tsp. black pepper,
ground |
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1/2 |
tsp. nutmeg, ground
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2 |
tsps. basil whole,
dried |
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2 |
tbsps. parsley finely
minced |
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1-1/2 |
quarts Isernio's
30-minute Italian Red Sauce (see web recipe) |
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4 |
Lasagne sheets (or
enough to cover pan surface) fresh or pre-cooked dry |
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1/4 |
cup Parmesan cheese,
shredded, for garnish
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Method |
 Place
all ingredients in a large mixing bowl. Using the electric
mixer with the paddle attachment, blend ingredients on low
speed, occasionally scraping the sides of the bowl with a
rubber spatula, until all ingredients are thoroughly
combined, approx. 2-3 min.
Do not break up the sausage crumbles to the
point that they can barely be seen.
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Set
aside or, if made a day or 2 ahead of assembling lasagna,
place in covered storage container. |
As
noted in introduction, either spread the filling on sheets
of pasta and roll up jelly-roll style or, if preferred,
assemble in layered fashion in this manner:
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1. 1 cup of
sauce on bottom of lasagna baking pan
2. 1 lasagna sheet to cover
3. 1/3 filling spread over lasagna sheet
4. 1/3 remaining sauce over filling
5. second lasagna sheet
6. 1/3 filling spread over lasagna sheet
7.1/3 remaining sauce over filling
8. a third lasagna sheet
9. remaining filling spread over sheet
10. fourth lasagna sheet
11. remaining sauce
12. shredded cheese
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Bake
as noted in introduction. Let set 10 minutes before serving.
Serves 8-10. |
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Return to Recipe List
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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