It's hard to believe it's taken us this long to make a distinctly Sardegnan Lasagna, but here we go! Although an island, Sardegnan cuisine is historically more "land" based, as the majority of the population lived inland and the large majority of them were shepherds. Meats like sausage and salami were staples as they traveled well while shepherds tended their flocks. And Pecorino cheese, made from sheep's milk, was widely consumed, and, to this day, Sardegna is the worlds largest (and best!) producer. Finally, saffron, often called the islands "red gold" has ancient roots there, is still grown and hand cultivated, and is used in a variety of pastas and sauces.
For our Lasagna Sarda, we've slow cooked a hearty sausage and tomato ragù, blended our classic, creamy béchamel with saffron, sprinkled in pecorino and parmesan cheeses and layered everything with our handmade, fresh pasta sheets. Buon Appetito!
Ingredients: Homemade Pasta sheets: Italian 00 flour, semolina flour, egg, water, salt. Saffron Béchamel: Italian 00 flour, whole milk, butter, saffron, salt, pepper, nutmeg. Italian Sausage: (pork, sea salt, black pepper, anise, fennel seed, parsley, paprika, canola oil, garlic, crushed red pepper). Parmesan Cheese. Tomato Sauce: Whole Plum Tomato, Olive Oil, Basil, Carrot, Celery, Onion, Salt. Cheeses: Pecorino & Parmesan.