PocketCook

From @Sam the Cooking Guy

Summersagna

50 min · Serves 6

50 mintotal
20 minhands on
23steps
6servings

Watch it

Ingredients

For the ricotta mixture

  • 15 oz whole milk ricotta
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup prepared pesto
  • Zest of 1 lemon
  • Kosher salt and freshly cracked black pepper

For the fillings

  • 1 lb hot Italian sausage
  • 2 ears corn, shucked
  • 1 pint cherry tomatoes
  • 1 medium onion, thinly sliced
  • Olive oil

To assemble and bake

  • 3 cups vodka sauce
  • 8 oven-ready lasagna noodles
  • 8 oz smoked mozzarella, shredded
  • Grated Parmesan cheese

Method

For the ricotta mixture

  1. Add the ricotta, egg, Parmesan, pesto, lemon zest, a pinch of salt, and a pinch of pepper to a mixing bowl.

  2. Mix the ingredients until well combined, then set aside.

For the fillings

  1. Preheat your pizza oven to 675–700°F (355–370°C).

  2. Place the Italian sausage into a cast-iron skillet, breaking it apart slightly.

  3. Place the skillet into the pizza oven and cook until the sausage is browned and cooked through, about 2 minutes, stirring halfway through.

  4. Transfer the cooked sausage to a tray and set aside.

  5. Place the corn ears in the same skillet and cook in the pizza oven until slightly charred, about 2–3 minutes, turning as needed.

  6. Remove the corn, then place the cherry tomatoes into the skillet.

  7. Cook the tomatoes in the pizza oven until blistered and slightly softened, about 1 minute.

  8. Remove the tomatoes, add a drizzle of olive oil and the sliced onions to the skillet, and cook in the pizza oven until caramelized, 3–4 minutes, stirring occasionally.

  9. Slice the charred corn kernels off the cobs using a knife.

To assemble and bake

  1. Lightly oil the bottom of a 9x13 inch baking dish.

  2. Spread a thin layer of vodka sauce over the bottom of the dish to serve as an anchor.

  3. Lay down 2 oven-ready lasagna sheets side-by-side.

  4. Spread a layer of the ricotta mixture over the noodles.

  5. Scatter a portion of the browned sausage, corn kernels, caramelized onions, and blistered tomatoes over the ricotta layer.

  6. Top with a layer of shredded mozzarella and a light grating of Parmesan cheese.

  7. Repeat the layers: vodka sauce, lasagna noodles, ricotta mixture, sausage, corn, onions, tomatoes, mozzarella, and Parmesan.

  8. Top with a final layer of noodles, a drizzle of vodka sauce, and a generous grating of Parmesan cheese.

  9. Cover the baking dish securely with non-stick aluminum foil, ensuring the non-stick side faces the cheese.

  10. Bake in the pizza oven covered for 10–12 minutes, turning the dish periodically for even heat distribution.

    Then 10 min of waiting

  11. Remove the foil and bake uncovered for an additional 2–3 minutes until the cheese is deeply browned and bubbling, and the noodles are tender.

    Then 2 min of waiting

  12. Allow the lasagna to rest for 15–30 minutes before slicing and serving.

    Then 20 min of waiting

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