Sausage Lasagna

1. 1
   boil · ~12 min

   Boil the lasagna noodles.

   1.Bring a large pot of water to a rolling boil and add salt.

   2.Cook lasagna noodles according to package directions until al dente.

   3.Drain, rinse under cool water, and lay noodles flat on a baking sheet to prevent sticking.
2. 2
   prep · ~5 min

   Blanch and crush the tomatoes.

   1.Score a small X on the bottom of each tomato.

   2.Drop into boiling water for 30 seconds, then transfer to ice water.

   3.Peel off the skins, chop roughly, and crush by hand or with a fork into a chunky sauce.
3. 3
   saute · ~25 min

   Brown the sausage and build the sauce.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Crumble in the sausage and cook, breaking it up, until browned (5-6 min).

   3.Add onion and cook until softened (3-4 min).

   4.Add garlic and red pepper flakes, sauté until fragrant (30 sec).

   5.Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper.

   6.Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes until thickened.

   TIPCrush tomatoes by hand for a rustic, chunky sauce texture.
4. 4
   mix · ~2 min

   Prepare the ricotta filling.

   1.In a medium bowl, combine ricotta cheese, beaten egg, and half the parmesan.

   2.Mix well until smooth and creamy.
5. 5
   prep

   Preheat the oven to 375°F.

   Position a rack in the center of the oven and preheat to 375°F (190°C).

6. 6
   assemble · ~5 min

   Assemble the lasagna in layers.

   1.Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.

   2.Lay 3 lasagna noodles in a single layer over the sauce.

   3.Spread ⅓ of the ricotta mixture over the noodles.

   4.Sprinkle ⅓ of the mozzarella over the ricotta.

   5.Repeat layers twice more: sauce, noodles, ricotta, mozzarella.

   6.Top the final layer with remaining sauce, then remaining mozzarella and parmesan.

   TIPDon't overload each layer — thin, even spreads bake into perfect slices.
7. 7
   bake · ~35 min

   Bake the lasagna.

   1.Cover the baking dish with foil, tenting slightly so it doesn't touch the cheese.

   2.Bake covered for 25 minutes.

   3.Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.

   TIPLet the lasagna rest for at least 10 minutes after baking — it sets the layers and makes slicing clean.
8. 8
   rest · ~10 min

   Rest before slicing.

   Remove lasagna from the oven and let it sit on the counter for 10 to 15 minutes. This helps the layers hold together when you cut into it.

9. 9
   garnish

   Garnish with fresh parsley and serve.

   Sprinkle chopped parsley over the top, slice into 8 equal pieces, and serve warm.

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