The Best Ever Lasagna

By Ellie

15 Person

240 Minutes

509 Calories

Lasagna is such a great pasta dish. This uses oven-ready, no-cook lasagna noodles, which use the moisture from the sauce to cook the pasta. If you make a real meaty sauce, you might want to use pre-cooked lasagna noodles instead.

Ingredients

1/3 cup grated Parmesan cheese
21 slices provolone cheese
12 sheets no-cook lasagna noodles
1/4 tsp. dried basil
1 large egg, beaten
8 cups shredded mozzarella cheese, divided
1 carton (16 ounces) whole milk ricotta cheese
4 Italian sausage links
1 pound bulk Italian sausage
1 tsp. salt
2-1/4 tsp. sugar, divided
1 cup chopped fresh basil
6 cups water
2 cans (28 ounces each ) crushed tomatoes in puree
1 can (6 ounces) tomato paste
4 garlic cloves, minced
2 tbsp. olive oil
1 medium onion, chopped

Method

01

In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.
02

Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer.
03

While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces.
04

In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar.
05

In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full).
06

Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Related Tags

The Best Ever Lasagna

4.2

( By Ellie )

01 Information

Grade easy
Serving 15 servings
Calorie 509 Kcal
Prep Time 180 Mins
Cook Time 60 Mins
Total Time 240 Mins

02 Ingredients

1/3 cup grated Parmesan cheese

21 slices provolone cheese

12 sheets no-cook lasagna noodles

1/4 tsp. dried basil

1 large egg, beaten

8 cups shredded mozzarella cheese, divided

1 carton (16 ounces) whole milk ricotta cheese

4 Italian sausage links

1 pound bulk Italian sausage

1 tsp. salt

2-1/4 tsp. sugar, divided

1 cup chopped fresh basil

6 cups water

2 cans (28 ounces each ) crushed tomatoes in puree

1 can (6 ounces) tomato paste

4 garlic cloves, minced

2 tbsp. olive oil

1 medium onion, chopped

03 Method

Step 1

In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.

Step 2

Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer.

Step 3

While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces.

Step 4

In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar.

Step 5

In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full).

Step 6

Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

04 Author

Ellie

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