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My Nonni's Classic Italian Lasagna
- 2 tablespoons vegetable oil
- 15 dry lasagna noodles (about 12 oz.)
- 1 ½ pound whole-milk ricotta cheese
- 2 eggs
- 2 mild Italian sausages
- 4 ½ cups My Nonni’s Italian Meat Sauce (36 oz.)
- 3 cups mozzarella cheese (shredded)
- 1 cup freshly grated Parmesan cheese
- Salt
- Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together.)
- Cook the lasagna until almost al dente, about 7-9 minutes.
- Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch.
- Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
- Remove sausages from casing and fry in a medium saucepan. Set aside.
- Beat eggs with a pinch of salt in a mixing bowl. Add the ricotta and stir until thoroughly blended. Set aside.
- Preheat oven to 375 degrees F.
Assembly:
- Spoon meat sauce to cover bottom of baking dish.
- Arrange lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely.
- Spread ricotta mixture evenly over noodles.
- Sprinkle a layer of mozzarella cheese.
- Sprinkle a layer of parmesan cheese.
- Sprinkle some crumbled sausage.
- Spoon meat sauce to cover.
- Arrange another layer of noodles, and repeat steps.
- On top, you should have a layer of noodles. Spoon a thin layer of meat sauce
over the noodles. Sprinkle with remaining mozzarella and / or parmesan cheese.*
- Line a large baking sheet with foil. Place the baking dish on the baking sheet.
- Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.
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