Whichever team you’re rooting for (or against), delicious food is definitely necessary for the big game. Score big with your fans by serving up a hearty, Italian strategy on Sunday with this menu idea.

Vinci Grassi (white lasagna)
Note: Great with veggies and/or basil added as shown in picture

Sausage
1 tablespoon olive oil
8 ounces of spicy Italian sausage

White Sauce
3 cups milk
1 bay leaf
4 cloves
2 large pearl onions, peeled
3 butter
2 tablespoons sifted all-purpose flour
Pinch of nutmeg

Lasagna
8 ounces dried lasagna noodles
1 pound ricotta cheese
1 1/2 cups freshly grated parmesan cheese

Heat 1 tablespoon of olive oil in a nonstick sauté pan. Prick the sausages all over with a fork and sauté over medium heat until brown on all sides, about 5 or 6 minutes. Remove and drain on paper towels; when cool enough, cut into slices, chop, and set aside.

Place the milk and bay leaf in a small saucepan. Stick 2 cloves in each onion, add to the pan, and bring to a boil. Turn off the heat and let infuse for 20 minutes, uncovered. Strain, discarding the solids. Melt the butter in a separate saucepan and when it begins to bubble, add the flour. Stir together over medium heat to form a thick paste or roux. Gradually stir in the infused milk, bring to a boil, and simmer, stirring frequently, for 5 or 6 minutes. Season with nutmeg, and salt and pepper to taste. Keep warm.

Bring a large saucepan of salted water to a boil and add the lasagna. Cook until just al dente, about 10 minutes or according to package directions. Drain and rinse the lasagna in cold water. Spread in a single layer on a wet towel to prevent it from sticking.