- 3/4 lb hot Italian sausage
- 3/4 lb sweet Italian sausage
- 1/2 large onion minced finely
- Minced garlic
- 1 (28 oz) can of san manzano tomatoes
- 1 (12 oz) can of crushed tomatoes
- Fresh basil torn
- Fresh parsley chopped
- Dried oregeno
- 1 lb lasagna noodles
- 16 oz ricotta cheese
- 1/2 cup grated parmesan/romano (good quality)
- 1 1/2 cup mozzarella
- 2 egg yolks
Preheat oven to 375
Saute onions on medium high in olive oil for 10ish minutes, or until translucent
Add minced garlic to taste
Add sausage to onion and garlic, cook until brown. Season with salt pepper and oregano
As sauce is cooking bring salted water to boil and cook noodles. Under cook them by 2 minutes of what box says. Save a 1/2 cup of pasta water.
Drain pasta and add a little olive oil to prevent them sticking. Do not rinse the pasta!
Add tomatoes to sauce as well as reserved pasta water. Cook for 20-30 minutes or until whole tomatoes break easily with the back of spoon.
Adjust for season and remove from heat, add some torn basil and set aside
Mix ricotta, half of the parmesan, egg yolks, chopped parsley and basil, salt and pepper in a bowl
Spray a 9×13 psh, and add some sauce on the bottom of the pan
Make one layer of noodles, followed by ricotta, mozzarella, parmesan and meat sauce. Repeat order.
Top lasagna with remaining mozzarella and parmesan. Cover with foil and bake for 20 minutes.
Raise temp to 400 and remove foil. Bake for another 20 minutes or until brown. Let sit for around 30 minutes to make it easier to slice. Top with remaining fresh herbs!
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