Patsy'S Meatball Lasagna

Name: Patsy'S Meatball Lasagna
Ingredients: 2 1/4 lbs fresh lasagna sheets (4 by 8 inch ); coarse salt; 10 cups pasta sauce (homemade or store-bought); 3 cups meatballs (1/2 recipe meatballs for Patsy); 1 1/3 cups freshly grated pecorino romano cheese; 1/4 cup chopped fresh basil leaf, plus more for garnish; 2 lbs sweet Italian sausage, broiled and thinly sliced; 2 lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups); 2 cups fresh ricotta cheese; 1 large egg

10 ingredients

24 steps

Ingredients

2 1/4 lbs fresh lasagna sheets (4 by 8 inch )
coarse salt
10 cups pasta sauce (homemade or store-bought)
3 cups meatballs (1/2 recipe meatballs for Patsy)
1 1/3 cups freshly grated pecorino romano cheese
1/4 cup chopped fresh basil leaf, plus more for garnish
2 lbs sweet Italian sausage, broiled and thinly sliced
2 lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Directions

1

Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
2

Preheat oven to 450 degrees.
3

Pour 1 cup sauce into a shallow baking dish; set aside.
4

Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
5

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
6

Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
7

Repeat with remaining 3 cut sheets and corners.
8

Line edges of pan in the same manner using full-size sheets dipped lengthwise.
9

Finish lining the bottom of the pan with 2 full sheets.
10

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
11

Pour over 1 cup sauce, and cover with 2 lasagna sheets.
12

In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
13

Pour over 1 cup sauce, and cover with 2 lasagna sheets.
14

In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
15

Pour over 1 cup sauce, and cover with 2 lasagna sheets.
16

In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
17

Top with 1 cup sauce.
18

Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
19

Cover lasagna with a clean, damp kitchen towel.
20

Double-wrap baking dish in aluminum foil.
21

Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
22

Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
23

Remove from oven; let stand 15 minutes before serving.
24

Garnish with remaining basil, and serve with remaining sauce, if desired.