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Always Delicious Lasagna

Prep: 20 m  Cook: 1 hr 10 m Servings: 8

Pair With: Sean Minor “Nicole Marie” North Coast Red Blend


2 Tbsps olive oil 
2 garlic cloves, minced
1 lb ground Italian sausage
1 ½ cans (44-oz) whole San Marzano tomatoes with juice, pureed
1 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1 package fresh lasagna sheets 8.8 oz (18 sheets)
15 oz whole milk ricotta
1 cup grated parmesan cheese, plus a quarter cup for top
1 extra-large egg, lightly beaten
1 lb fresh mozzarella (2 – 8 oz balls grated)


Preheat the oven to 375 degrees F.

  1. Heat olive oil on med-low in a large sauce pan, add the garlic and cook for 1 min. Add the sausage and cook, breaking it up, for 8 to 10 mins until lightly browned. Add the tomatoes and basil, salt and pepper to taste. Simmer, uncovered, over low heat, for 15 to 20 mins
  2. Meanwhile, in a medium bowl, combine the ricotta, 1 cup parmesan, egg, ½ tsp salt, and ¼ tsp pepper. Set aside.
  3. Ladle enough sauce to lightly cover the bottom of a 9”x 12” x 2” baking dish. Layer as follows: pasta sheets, ricotta, sprinkle mozzarella, and sauce. Repeat layering until you finish with sauce. Sprinkle with remaining mozzarella and parmesan cheese for top
  4. Bake for 20 mins covered and then uncover and bake 15 - 20 mins more, until sauce is bubbling. Garnish with fresh basil.