Best homemade lasagna

I talked about this on the most recent episode of Friendlier, but I thought I should share it AND write it down, so that I remember it.

1 lb bulk sausage (I use Harris Teeter Sweet Italian Pork Sausage)
1 onion, chopped
2 jars of pasta sauce (I use one Harris Teeter Arrabiata and one Harris Teeter Garlic Lovers)
12 lasagna noodles (regular, not no-boil type)
16 oz Ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
Freshly grated black pepper
3+ cups of shredded cheese (I use a combo of mozzarella, asiago, provolone, parmesan, romano, and fontina that comes in a bag, but you can’t really go wrong here)

Brown/crumble the sausage and fry the chopped onion in a deep skillet (I do both at the same time; you can also add some chopped garlic if that’s your thing). Add both jars of pasta sauce to the onion/sausage, turn the heat way down, cover, and simmer for at least two hours, stirring occasionally.

When the sauce is nearly done simmering, bring a pot of salted (very salty) water to a boil. Add lasagna noodles and cook a minute or two less than specified on the noodle package (this should mean very al dente noodles). Drain water and lay out noodles on a silpat, parchment, or waxed paper, so they don’t stick to each other.

Preheat over to 350. Combine ricotta, eggs, half cup of parmesan, and some freshly ground black pepper and mix until uniform. Add a little sauce to the bottom of a 13×9 baking dish (just so the noodles won’t stick), then lay out 4 noodles side by side on top of the sauce. Distribute half the ricotta/eggs/cheese mixture onto the noodles (cover as evenly as possible), then add at third of your remaining sauce and spread out. Sprinkle a third of your cheese evenly on top of the sauce. Add another layer of noodles, followed by remaining ricotta/eggs/parm, more sauce, and more shredded cheese. Cover this cheese with the final four noodles, then cover the noodles with the remaining sauce, and cover with foil. Bake in preheated oven* for 45-60 minutes. Then uncover, top with remaining cheese, and bake another 30ish minutes.

*Your 13×9 will be very full, so it’s a good idea to put your lasagna pan on top of a cookie sheet or foil on the bottom of your oven to save a mess.

P.S. I realize this is only sort of homemade because I use sauce from a jar. Oh, well.

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