The Best Ever Lasagna

The Best Ever Lasagna PT240M https://img2.recipesrun.com/201907/2019/1112/1c/2/813219/300x200x90.jpg 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. 15 servings 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

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

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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

1078 Recipes

The Best Ever Lasagna

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