The Best Ever Lasagna

Taste of Home - - Test Kitchen Insider -

Prep: 2³ ₄ hours • Bake: 1 hour + stand­ing • Makes: 15 serv­ings 1 medium onion, chopped 2 Tbsp. olive oil 4 gar­lic cloves, minced 1 can (6 oz.) to­mato paste 2 cans (28 oz. each ) crushed toma­toes in puree 6 cups wa­ter

1 cup chopped fresh basil 2¹ ₄ tsp. sugar, di­vided

1 tsp. salt

1 lb. bulk Ital­ian sausage 4 Ital­ian sausage links

1 car­ton (16 oz.) whole milk

ri­cotta cheese

8 cups shred­ded moz­zarella

cheese, di­vided

1 large egg, beaten

¹₄ tsp. dried basil

12 sheets no-cook

lasagna noo­dles

21 slices pro­volone cheese

¹ ₃ cup grated Parme­san cheese

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 toma­toes, wa­ter, fresh basil, 2 tsp. sugar and the 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 meat into crum­bles, 8-10 min­utes; drain. Add meat to sauce; sim­mer un­til mix­ture thick­ens, about 1 hour more.

3. While sauce sim­mers, pre­heat oven to 350°. Place sausage links on a rimmed bak­ing sheet; roast un­til cooked through, 35-40 min­utes. Re­move sausage and al­low to cool slightly; slice into ¹₄-in.-thick pieces.

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

5. In a greased 13x9-in. bak­ing dish, spread 2 cups sauce. Ar­range four noo­dles over sauce; spread with a third of the ri­cotta mix­ture. Add seven slices of pro­volone, a third of the sausage links and 1¹₂ cups moz­zarella. Re­peat lay­ers twice, us­ing only 1 cup sauce per layer. Spread with 2 cups sauce (re­serve any re­main­ing sauce to serve on the side), the re­main­ing 2¹₂ cups of moz­zarella cheese and the Parme­san cheese (bak­ing dish will be full).

6. Place dish on a rimmed bak­ing sheet and bake, un­cov­ered, un­til bub­bly and deep golden brown, 60-65 min­utes. Let lasagna stand 15 min­utes be­fore serv­ing. Serve with re­main­ing meat sauce.

1 piece: 509 cal., 33g fat (15g sat. fat), 106mg chol., 1185mg sod., 27g carb. (9g sug­ars, 3g fiber), 29g pro.

The Best Ever Lasagna

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