Lasagna

For the Sauce

• 2 Tablespoons olive oil

• 1 pound sweet Italian sausage, casings removed

• 1 large yellow onion, finely chopped

• 2 garlic cloves, finely chopped

• Kosher salt, freshly ground pepper

• 2 tablespoons tomato paste

• 2 (28-ounce) cans whole, San Marzano peeled tomatoes

For the Assembly

• Kosher salt

• 1½pounds fresh mozzarella, grated or shredded into small pieces

• 16 ounces (2 cups) whole milk ricotta

• 1 cup grated Parmesan, plus more for sprinkling on top (optional)

• Freshly ground pepper

• 1 pound dried lasagna noodles (not the no-boil variety)

1) Sauce Components (Group 1):

• Remove sausage casings (if using)

• Finely chop 1 large yellow onion

• Finely chop 2 garlic cloves

• Measure 2 tablespoons olive oil

• Measure 2 tablespoons tomato paste [10 minutes]

2) Cheese Mixture (Group 2):

• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.

Other:

• Set out 1 pound of mozzarella

• Set out 1 pound lasagna noodles

• Set out Parmesan cheese

• Have salt and pepper ready [5 minutes]

1) Make the sauce

• Heat oil in large pot over medium heat

• Add sausage (if using), cook until starting to brown (5 minutes)

• Add onion, garlic, salt, pepper; cook until onion is soft (8-10 minutes)

• Add tomato paste, cook until darkened (2 minutes)

• Add 2 cans of tomato, and crush whole tomatoes with spoon

• Add ½ can water, salt, pepper

• Simmer until thickened (20-30 minutes)

2. PREPARE FOR ASSEMBLY:

• Preheat oven to 375°F

• Bring large pot of salted water to boil

• Mix cheese mixture in bowl: mozzarella (except reserved cup), ricotta, Parmesan, cream, salt, pepper [15 minutes]

3. COOK NOODLES:

• Cook noodles until just softened (4 minutes)

• Drain and separate noodles

• Coat with olive oil to prevent sticking [10 minutes]

4. ASSEMBLE LASAGNA:

• To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish.

• Arrange 6 noodles lengthwise over meat sauce, overlapping slightly

• Spread with 1/2 of the ricotta cheese mixture

• Top with 1/3 of the mozzarella cheese slices

• Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

• Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

5. BAKE:

• Cover with foil

• Place on foil-lined baking sheet

• Bake at 375°F (30-40 minutes)

• Uncover, increase to 450°F

• Bake until golden brown (15-20 minutes)

• Let cool slightly before serving [45-60 minutes total baking time]

For best results, let rest 15-20 minutes before cutting.

Make Ahead: You can use the microwave to reheat lasagna if you're in a pinch or short on time, but be aware that it will change the texture of the noodles. The best way to reheat lasagna is in the oven. Simply cover the leftovers with foil and bake at 350 degrees F for about half an hour, or until it's heated through and the sauce is bubbly.

 
Freezer:  Allow the casserole to cool, then cover the whole thing in at least one layer of storage wrap. Wrap it again in aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw the frozen lasagna in the refrigerator overnight, then follow the reheating instructions above. If you don't have time to thaw in the fridge, you can reheat it from frozen — just make sure to add a few minutes to the cook time to ensure the dish is heated through.

PRODUCE

• 1 large yellow onion

• 2 garlic cloves

DAIRY

• 1½ pounds fresh mozzarella

• 16 ounces (2 cups) whole milk ricotta

• 1 cup Parmesan, plus extra for topping

Meat

• 1 pound Italian sausage (sweet or hot), optional

• 1 pound ground beef

Pantry

• 2 tablespoons olive oil, plus extra for noodles

• 2 tablespoons tomato paste

• 2 (28-ounce) can whole, San Marzano peeled tomatoes

• 1 pound dried lasagna noodles (not no-boil)

• Kosher salt

• Black pepper