Sausage Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine fennel, onion, sage, garlic, fennel seeds, and pepper flakes in food processor and process until finely chopped, about 10 pulses, set aside.

Step 2

Heat oil in Dutch oven over med-high heat and add sausage, breaking up meat with a potato masher. Cook until sausage begins to sizzle in it's own fat, about 15 minutes.

Step 3

Reduce heat to med and add fennel mixture. Cook until vegetables are softened and fragrant, about 4 min. Add crushed tomatoes and tomato sauce and bring to simmer. Reduce heat to med-low and cook 5 min to allow flavors to blend. Set aside off heat. Reserve 2 cups sauce for topping.

Step 4

Bring 4 qts water to boil in a lg pot. Add noodles and 2 Tbsp kosher salt and cook until just shy of al dente, about 7 min. Drain noodles and transfer to a rimmed baking sheet. Spray noodles lightly with oil spray and gently toss to coat to prevent sticking. Cut 2 noodles in half crosswise.

Step 5

Adjust oven rack to middle position and set oven to 375. Spray 13x9 lasagna pan with oil. Combine mozzarella, provolone, Pecorino, and oregano in a bowl. Reserve 2 cups for topping.

Step 6

Lay 3 noodles in pan, touching one short end, leaving a gap at the other end. Cover gap with 1 half-noodle. Spread 1½ cups meat sauce over noodles. Dollop ½ cup cottage cheese over sauce and spread with back of spoon. Sprinkle with 1 cup mozzarella mixture.

Step 7

Repeat layering of ingredients 3 times, alternating ends to leave the gap for noodles. When you reach the top, lay 3 noodles (no half-noodle). Spread reserved 2 cups sauce over noodles, then sprinkle with 2 cups reserved mozzarella mixture.

Step 8

Cover lasagna with foil, sprayed to prevent sticking to cheese. Set lasagna on baking sheet and place in oven. Bake 30 min. Remove foil and continue baking until topnis spotty brown and lasagna is hot throughout, about 30 min more. Rest at least 45 minutes.

Step 9

To make ahead, cover lasagna with sprayed foil and refrigerate up to 24 hrs. Bake, covered, at 375 for 55 min. and uncovered 30 min.