Free-Form Sausage-and-Three-Cheese Lasagna

Free-Form Sausage-and-Three-Cheese Lasagna
Photo by Quentin Bacon


  • 6 ounce(s) Italian Fontina
  • Freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoon(s) extra-virgin olive oil
  • 0.5 pound(s) sweet Italian sausage
  • Salt and freshly ground pepper
  • 1 cup(s) water
  • 2 tablespoon(s) unsalted butter
  • + 5 more ingredients
    • 0.25 cup(s) thinly sliced basil leaves
    • 0.5 pound(s) fresh mozzarella
    • 0.5 pound(s) lasagna noodles
    • 4 large garlic cloves
    • 1 28-ounce can whole tomatoes

Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil. In a me...

View full recipe at Food & Wine


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