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4-CHEESE LASAGNA INSPIRED BY ONE PIECE
cook:
2 h 55 min
387,905 views 4 layers of sauce and noodles topped with one heaping layer of cheeses. What could be better? Try this twist on Traditional American Lasagna inspired by One Piece.
8 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Red Sauce
2 tbsp neutral oil
1 lb hot Italian sausage, casings removed
1 lb sweet Italian sausage, casings removed
2 small yellow onions, diced
4 garlic cloves, minced
1 tbsp dried oregano
1 tbsp dried basil
½ tsp crushed red pepper flakes
¼ cup tomato paste
2 (28 oz) cans crushed tomatoes
kosher salt, to taste
freshly ground black pepper, to taste
sugar, if needed
For the Ricotta Mixture
1 lb whole milk ricotta cheese
2 eggs, well beaten
½ cup finely grated pecorino cheese
For the Assembly
1 lb no boil lasagna noodles, for flat layers
1 lb low moisture mozzarella, thinly sliced
½ cup parmesan, finely grated
2 ½ fresh basil leaves
TOOLS
Babish Dutch oven
wooden spoon
food prep gloves
Babish measuring cups and spoons set
rubber spatula
Babish Chef’s knife
Babish cutting board
potato masher, optional
immersion blender, optional
Babish mixing bowl
fridge
9 x 13 inch (23 x 33 cm) baking dish
ladles
offset spatula
oven
aluminium foil
DIRECTIONS
1.
For the Red Sauce
1.
In a large Dutch oven over medium high heat, add oil.
2 tbsp neutral oil
Babish Dutch oven
Babish measuring cups and spoons set
2.
Remove the Italian sausage from their casings.
1 lb hot Italian sausage, casings removed
1 lb sweet Italian sausage, casings removed
food prep gloves
3.
Once the oil is shimmering, add the Italian sausage to the pot and using a wooden spoon or potato masher, break it up into small pieces.
1 lb hot Italian sausage, casings removed
1 lb sweet Italian sausage, casings removed
Babish Dutch oven
wooden spoon
rubber spatula
potato masher, optional
4.
Cook until the sausage is golden brown and crisp, about 10-15 minutes. Dice the onions and mince the garlic in the meantime.
2 small yellow onions, diced
Babish Dutch oven
wooden spoon
rubber spatula
Babish Chef’s knife
Babish cutting board
5.
Once the sausage is cooked, add the onions and stir to combine. Cook for 6-8 minutes, or until the onions turn mostly translucent and begin to brown around the edges.
2 small yellow onions, diced
Babish Dutch oven
wooden spoon
6.
Add garlic and cook for 1 minute, or until fragrant.
4 garlic cloves, minced
Babish Dutch oven
wooden spoon
7.
Add tomato paste, oregano and basil and stir to combine. Cook the tomato paste for 2-3 minutes, stirring frequently to prevent burning. The tomato paste should darken in color.
¼ cup tomato paste
1 tbsp dried oregano
1 tbsp dried basil
Babish Dutch oven
wooden spoon
8.
Once the tomato paste has cooked, add the crushed tomatoes and use the wooden spoon to release any browned bits from the bottom of the pan. Season with salt, pepper and sugar (if needed).
2 (28 oz) cans crushed tomatoes
kosher salt, to taste
freshly ground black pepper, to taste
sugar, if needed
Babish Dutch oven
wooden spoon
Babish measuring cups and spoons set
9.
Reduce the heat to low and simmer for 2 hours, or until the flavors have married and the meat is tender.
For the Red Sauce
Babish Dutch oven
10.
Remove from the heat and set aside until ready for assembly.
For the Red Sauce
11.
While the Red Sauce is cooking, make the Ricotta Mixture.
12.
When the sauce is finished simmering, optionally blitz with an immersion blender if it’s too chunky.
For the Red Sauce
Babish Dutch oven
immersion blender, optional
13.
For the Ricotta Mixture
1.
In a large mixing bowl, add all ingredients and stir well to combine. Refrigerate until ready to use.
1 lb whole milk ricotta cheese
2 eggs, well beaten
½ cup finely grated pecorino cheese
Babish mixing bowl
fridge
2.
For the Assembly
1.
Preheat the oven to 450°F.
oven
2.
Begin with 1-2 ladles of the Red Sauce in the bottom of a 9x13 inch (23x33 cm) baking dish, or until the bottom is just barely covered with red sauce.
For the Red Sauce
9 x 13 inch (23 x 33 cm) baking dish
ladles
3.
Then add a layer of noodles, followed by another few ladles of sauce.
1 lb no boil lasagna noodles, for flat layers
For the Red Sauce
9 x 13 inch (23 x 33 cm) baking dish
ladles
4.
Repeat this process 4 times, or until your pasta fills about 60% of the height of the casserole dish. Once the final layer of no-bake lasagna has been added, top it with the entire bowl of the Ricotta mixture and use an offset spatula to spread evenly along the top.
For the Ricotta Mixture
9 x 13 inch (23 x 33 cm) baking dish
ladles
offset spatula
5.
Finalize with a thin layer of equal parts mozzarella and parmesan cheese.
1 lb low moisture mozzarella, thinly sliced
½ cup parmesan, finely grated
9 x 13 inch (23 x 33 cm) baking dish
6.
Cover with foil and bake for 40 minutes, then remove the foil and broil for 5-10 minutes.
9 x 13 inch (23 x 33 cm) baking dish
aluminium foil
oven
7.
Remove from the oven once the top is bubbly and brown. Allow it to rest for 30 minutes, then cut, garnish with fresh basil leaves, and serve.
2 ½ fresh basil leaves
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