Ingredients:
- 1 tbsp Olive Oil (15 ml)
- 1 large Onion, finely chopped (about 200g / 7 oz)
- 2 cloves Garlic, minced (about 6g)
- 1 lb Italian Sausage, casings removed (about 450g)
- 1/2 tsp Dried Oregano (1.25 ml)
- 1/4 tsp Red Pepper Flakes (optional) (0.6 ml)
- 1/2 cup Dry Red Wine (120 ml)
- 28 oz Crushed Tomatoes (794g)
- 15 oz Tomato Sauce (425g)
- 2 tbsp Tomato Paste (30 ml)
- 1 tsp Granulated Sugar (5 ml)
- Salt and Black Pepper to taste
- 15 oz Ricotta Cheese (425g), whole milk for best flavour
- 1 large Egg, lightly beaten
- 1/4 cup grated Parmesan Cheese (25g)
- 1/4 cup chopped fresh Parsley (about 10g)
- 1/4 tsp Nutmeg (0.6 ml)
- Salt and Black Pepper to taste
- 9-12 Lasagna Noodles, oven-ready or regular
- 2 cups shredded Mozzarella Cheese (about 225g)
Instructions:
- Sauté onion and garlic in olive oil until softened. Brown Italian sausage, breaking it up with a spoon. Drain excess fat. Stir in oregano and red pepper flakes (if using). Deglaze with red wine. Add crushed tomatoes, tomato sauce, tomato paste, sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally, reduce heat and let cool and thicken. Then put in the fridge for 20 mins.
- In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix well.
- Spread a thin layer of sauce in the baking dish. Layer with noodles (overlapping slightly if needed). Spread half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the mozzarella. Spoon half of the remaining sauce over the mozzarella. Repeat layers: noodles, remaining ricotta mixture, 1/3 of the mozzarella, remaining sauce. Top with a final layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
- Cover the baking dish with foil. Bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for at least 10-15 minutes before slicing and serving. This is crucial for clean slices!