The Best Ever Lasagna

Name: The Best Ever Lasagna
Ingredients: 1 medium onion, chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 can (6 ounces) tomato paste; 2 cans (28 ounces each ) crushed tomatoes in puree; 6 cups water; 1 cup chopped fresh basil; 2-1/4 teaspoons sugar, divided; 1 teaspoon salt; 1 pound bulk Italian sausage; 4 Italian sausage links; 1 carton (16 ounces) whole milk ricotta cheese; 8 cups shredded mozzarella cheese, divided; 1 large egg, beaten; 1/4 teaspoon dried basil; 12 sheets no-cook lasagna noodles; 21 slices provolone cheese; 1/3 cup grated Parmesan cheese

18 ingredients

8 steps

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Directions

1

In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.
2

Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer.
3

While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed
4

; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces.
5

In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar.
6

In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full).
7

Place dish on a rimmed
8

and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.