Ingredients
For the Sauce:
Sunday Sauce (Use our Sunday Sauce Recipe referenced on page 90)
For the Meat Layer:
2 lbs Italian Sausage (mild and spicy mix), cooked and set aside
For the Cheese Filling:
32 oz Ricotta Cheese (doubling the cheese recipe)
4 Cups Shredded Mozzarella Cheese
2 Cups Grated Parmesan Reggiano Cheese
2 Eggs
Salt and Black Pepper, to taste
Dried Parsley, to taste
Dried Basil, to taste
For the Lasagna:
2-3 Boxes Lasagna Noodles (depending on how you layer them, and it’s okay to break them to fit the pan)
Additional Mozzarella Cheese (for the top)
Additional Sauce (for layering)
Instructions
Step 1:
Prepare your Sunday Sauce (reference our recipe on Mama’s Meatballs)
Step 2:
Cook the Italian sausage (mild and spicy mix) in a skillet over medium heat until browned. Once cooked, set aside.
Step 3:
In a mixing bowl, combine the ricotta cheese, shredded mozzarella (set some aside for topping), grated Parmesan Reggiano, eggs, salt, black pepper, dried parsley, and dried basil. Stir well until the mixture is smooth and well-combined.
Step 4:
Preheat your oven to 375°F (190°C).
Step 5:
Assemble the lasagna in a 9×13-inch baking dish. Start by spreading a thin layer of sauce at the bottom of the dish. Layer in the following order: noodles, cheese mixture, meat, sauce, and a generous amount of mozzarella. Repeat the layers, ensuring you add plenty of mozzarella on each layer. For the top layer, layer it as follows: sauce, noodles, cheese, sauce, noodles, sauce, and finish with a layer of cheese.
If you run out of sauce or cheese mixture because you added too much on the earlier layers – it is ok, you will just have to make more. This is not uncommon as this is a labor of love and will likely be a little different every time you make it!
Step 6:
Cover the dish with aluminum foil and bake for 40-50 minutes. Until the Lasagna start to bubble. After 40 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy. And finish on broil (watching to get It to your desired crispness.
Step 7:
Allow the lasagna to rest for 10-15 minutes before slicing. Serve warm and enjoy!
