Traditional Italian Sausage Lasagna

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Step 1

In a large pot, mix - garlic - tomato paste - chopped Italian tomatoes (with the liquid) - tomato puree - chicken broth - oregano - red pepper flakes - bay leaves - thyme - sugar, - salt and pepper to taste

Step 2

Stir to combine

Step 3

When the sauce starts to boil, reduce the heat to medium and allow to simmer for 90 minutes, for the sauce to reduce and thicken. Stir occasionally

Step 4

When the sauce is finished reducing, remove the bay leaves

Step 5

While the sauce is reducing, heat a skillet over medium high heat, add the sausage to the pain (casings removed), and cook until cooked thoroughly. About 10 minutes. Crumble the meat as you cook. Once finished, remove from heat, drain the sausage, and set aside

Step 6

In a large bowl, combine the ricotta cheese, parsley, basil, and 1/2 c of the parmesan. Add 2 c of mozzarella to the bowl and salt and pepper to taste. Then add the egg to the bowl and mix it all together.

Step 7

Boil a large pot of salted water and follow directions for al dente on the package of the lasagna noodles. When cooked, drain the pasta and "shock" them under cold water to stop the cooking process. Dry off the pasta between sheets of paper towels.

Step 8

Preheat oven to 375F

Step 9

In a large 9x13" baking dish, spread one cup of sauce on the bottom of the dish, then add 4 sheets of pasta (slightly overlapping if needed). Spread half of the ricotta mixture on top of the pasta, and half of the sausage crumble on top of that. Then add 1 1/2 c of sauce, and another layer of pasta. Repeat this layering with remaining ricotta, sausage, and 1 1/2 c of sauce. Top with final pasta sheets and another 1 1/2 c of sauce. Sprinkle the top with remaining mozzarella and parmesan

Step 10

Carefully place the lasagna in the oven (it'll be heavy) and bake it for 40-45 minutes, until the top is golden brown, the edges are crisp and the filling is hot and bubbling

Step 11

Once finished baking, remove from oven and let it sit for 15 minutes.