Roux
SAN MARZANO TOMATOES, YELLOW ONIONS, ITALIAN SAUSAGE, LASAGNA NOODLES, MOZZARELLA CHEESE
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Cooking tools:
- Immersion blender
- Potato masher
- Dutch oven
- Skillet
- Kettle
- Roasting pan
- Wooden spatula
- Slotted spoon
- Ladle
- Mixing bowl
- Pot
- Microwave
- Oven
- Stove
- Kitchen towel
- Paper towel
- Chef's knife
- Cutting board
Ingredients
- 4 (28-ounce cans) whole San Marzano tomatoes
- 2 yellow onions, halved and peeled
- 2 sticks unsalted butter
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 pounds Italian sausage (mild, hot, or a mix), either bulk or removed from its casings
- 1 pound frozen chopped spinach
- 4 (15-ounce tubs) high-quality whole milk ricotta cheese, such as Calabro
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- freshly ground black pepper
- 4 large eggs, beaten
- 2 pounds dried lasagna noodles (not no-boil)
- 4 (8-ounce rounds) fresh mozzarella cheese
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