Luxe Lasagna

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Luxe Lasagna

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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Servings 8

Ingredients
  

For the Sauce:

  • 1 Tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 lb bulk sausage
  • 2 cans tomato sauce
  • 2 cans diced tomatoes
  • 2 cans tomato paste
  • 1 tsp oregano
  • 1/2 tsp basil
  • 3 Tbsp sugar
  • 1 bay leaf

For the Ricotta Filling

  • 16 oz ricotta cheese
  • 2 cloves garlic minced
  • 1 egg
  • 1/2 cup parmesan cheese
  • 1 cup mozarella cheese shredded

For Assembly

  • 1 box lasagna noodles cooked, rinsed, and drained
  • 4 cups mozarella cheese shredded
  • 10 slices mozarella cheese

Instructions
 

For the Sauce:

  • In a VERY large, deep pan, saute the onion and garlic in olive oil until onions start to soften (but don't use your big stock pot--you'll need that to boil the noodles!)
  • Add the sausage and brown until sausage is cooked through
  • Add remaining sauce ingredients, stir to combine, then cover and simmer on low at least 30 minutes. Salt to taste, and remove bay leaf.
  • While the sauce is simmering, boil the lasagne noodles until they're just barely done (you don't want them too mushy or they'll fall apart when you're trying to assemble everything)

For the Ricotta Filling:

  • Mix garlic, parmesan, egg, and mozarella (1 cup) in a mixing bowl
  • Squeeze the water out of the ricotta cheese with paper towels (it helps if you put it in a mesh strainer and press from both top and bottom with bunched or folded paper towels), then add to mixture and stir until everything is combined well.

To Assemble the Lasagna

  • Preheat oven to 350.
  • Start by placing a layer of sauce (using about 1/3 of it) in the bottom of a baking dish (a standard 9x14 will do, but if you have something bigger, use it. this makes a lot!)
  • Add a layer of lasagna noodles, overlapping them at the edges (you should use about 1/4 to 1/3 of what you have.
  • Spread ALL of the ricotta and egg mixture over the noodles
  • Scatter a generous layer of shredded mozarella (around 2 cups or about half of what you have left) on top of the ricotta
  • Add another layer of noodles, overlapped at the edges
  • Add another layer of the sauce (about 1/3 of the total, or about half of what's left)
  • Scatter another generous layer of shredded mozzarella on top of the sauce (around 2 cups or whatever you have left)
  • Add a final layer of noodles with edges overlapped
  • Spread the rest of the sauce on top of the noodles
  • Layer the mozarella slices on the top

To bake:

  • Cover the pan with foil (try to tent the foil up a bit taller in the middle so the cheese doesn't stick to it when you pull it off!!) and bake for 30 minutes at 350 degrees
  • Uncover and bake an additional 30 minutes. If you want to make it extra cheesy, you can add more parmesan cheese in the last 8-10 minutes (if you put it on earlier than that, it'll burn and be gross. you don't want that.)
  • Let stand at room temperature for 10 minutes before trying to cut/serve it -- this will allow the sauce and cheeses to set enough for you to eat it. Side benefit: you're less likely to burn the roof of your mouth on the hot cheese.
  • Serve with a salad and garlic bread and enjoy!! ❤️
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