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Creamy Tomato Lasagna with Mascarpone Cheese
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Prep Time:
1 hour 35 minutes
Total Time:
2 hours 25 minutes
Three cheese lasagna with creamy white sauce, sausage, and beef.
Ingredients:
  • 1/4 cup olive oil
  • 2 medium carrots, chopped (1 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped fresh mushrooms (4 oz)
  • 1/2 lb bulk Italian sausage or links (remove from casings)
  • 1/2 lb ground chuck or lean (at least 80%) ground beef
  • 1/2 cup white wine or nonalcoholic wine
  • 1 cup whole milk
  • 1 can (28 oz) diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup mascarpone cheese or cream cheese, softened
  • 1/4 cup butter
  • 3 cups whole milk
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 3 cups shredded mozzarella cheese (12 oz)
  • 2 cups shredded Parmesan cheese (8 oz)
  • 12 uncooked no-boil lasagna noodles (from 9- or 10-oz package)*
Instructions:
  • In a 3-quart saucepan, heat oil over medium heat until sizzling. Add carrots, celery, and onion, and sauté for about 7 minutes until tender. Stir in garlic and cook for 30 seconds until aromatic. Lastly, add mushrooms and cook for about 5 minutes until they release their juices.
  • Cook sausage and beef in a saucepan for 10 minutes, breaking up and stirring occasionally, until fully cooked. Drain any excess fat.
  • Turn the heat up to medium-high and mix in the wine. Cook for around 5 minutes, stirring occasionally, until the wine almost disappears. Pour in 1 cup of milk and cook for about 15 minutes, stirring constantly, until all the liquid is gone. Lower the heat to low and stir in tomatoes, tomato paste, vinegar, basil, black pepper, and pepper flakes. Bring to a simmer, then let it simmer for 15 minutes.
  • Add the mascarpone and take the sauce off the heat. Taste and season as needed. The mixture should be saucy to moisten the noodles as they bake.
  • In a 2-quart saucepan, melt butter over medium heat. Add flour and cook for about 3 minutes, stirring constantly until smooth and bubbly, making sure not to let it brown. Remove from heat.
  • Whisk in milk slowly until well combined. Heat mixture until boiling, stirring constantly (pay special attention to the corners), and simmer for 3 minutes until thickened. To avoid a floury taste, make sure to stir continuously. Take off heat and mix in salt, white pepper, and nutmeg. Taste and adjust seasoning as needed, being mindful not to overdo it with the salt due to the upcoming addition of salty cheese.
  • Preheat oven to 425°F and generously grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Position the oven rack in the middle.
  • Combine mozzarella and Parmesan in a medium bowl; set aside.
  • Layer the meat sauce in the bottom of the baking dish, followed by 3 noodles. Spread white sauce over noodles and sprinkle with cheese. Repeat layers twice, then spread remaining white sauce and sprinkle with remaining cheese on top.
  • Tear off a large piece of foil and spray one side with cooking spray. Place the foil, sprayed side down, to cover the lasagna. Refrigerate for up to 12 hours if desired.
  • Bake uncovered for an additional 20 minutes, or until the top is lightly browned in spots and the edges are hot and bubbly.

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