A few days ago, I took a trip to Fico Eataly World and among the many things I bought (alas for my wallet) I purchased these delicious lasagnas 500 g – Rigorosa and today I made the ruffled lasagna rosettes with a tasty sausage ragù!!
I had too many cherry tomatoes in the fridge and fearing I wouldn’t use them all in time, I added some washed and quartered ones to the sauce, but you can increase the amount of purée instead, ha ha!
What can I say… they’re beautiful and delicious!!!!!!!!!
Here are some other delicious baked pasta recipes:
PASTA PIE WITH SAUCE
BAKED ZITI WITH MEATBALLS
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click to subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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RUFFLED LASAGNA ROSETTES WITH SAUSAGE
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for RUFFLED LASAGNA ROSETTES with sausage
- 18 oz ruffled lasagna
- 1 3/4 cups béchamel sauce
- 12 oz sausage
- 1 1/2 cups tomato purée
- 3 tbsps sofrito (classic with celery, carrots, onion)
- Half glass red wine
- 10 cherry tomatoes (quartered)
- to taste extra virgin olive oil
- to taste butter (very little before baking)
- to taste Parmigiano Reggiano (grated)
- to taste salt and pepper
Tools for RUFFLED LASAGNA ROSETTES with sausage
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- Pans
- Bakeware
- Knife
- Cutting Board
- Pot
- Baking Pan
- Spoon
PREPARATION FOR THE RUFFLED LASAGNA ROSETTES with sausage
In a saucepan, add a drizzle of olive oil and sauté the sofrito for a few minutes.
Add the sausage without casing and crumble it with your fingers.
Cook on medium-high heat for 4/5 minutes, then pour in the red wine and let the alcohol evaporate over high heat.
Now add the tomato sauce and the washed and quartered cherry tomatoes.
Mix everything, season with salt and pepper, and continue cooking the sauce for the ruffled lasagna for 10/15 minutes.
In a large and tall pot, bring salted water to a boil.
Boil the Rigorosa Eataly ruffled lasagna for 3/4 minutes so they are tender and suitable for rolling into a rosette.
When they are soft but not overcooked, drain them and quickly rinse them under cold running water.
Lay them out on a surface and pat them dry slightly with a clean cloth.
First, spread a thin layer of béchamel sauce on the bottom of a baking dish.
On a cutting board or a flat surface, lay out the ruffled lasagna well, add some sausage ragù, béchamel sauce, and a sprinkle of grated Parmigiano Reggiano along the length.
Now roll the pasta onto itself to form a rosette and place it in the baking dish.
Continue making the ruffled lasagna rosettes with sausage until you have used all the pre-cooked pasta.
Add more sauce and béchamel on the rosettes, then sprinkle with more grated cheese and a little butter here and there.
Bake the dish in a preheated oven at 392°F for about 20 minutes or according to your oven’s characteristics.
Once cooked, let the ruffled lasagna rest for a few minutes before triumphantly serving this delicious baked first course!
Enjoy with ruffled lasagna with sausage!
Annalisa
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