1. 3/4 lb hot Italian sausage
  2. 3/4 lb sweet Italian sausage
  3. 1/2 large onion minced finely
  4. Minced garlic
  5. 1 (28 oz) can of san manzano tomatoes
  6. 1 (12 oz) can of crushed tomatoes
  7. Fresh basil torn
  8. Fresh parsley chopped
  9. Dried oregeno
  10. 1 lb lasagna noodles
  11. 16 oz ricotta cheese
  12. 1/2 cup grated parmesan/romano (good quality)
  13. 1 1/2 cup mozzarella
  14. 2 egg yolks


  1. Preheat oven to 375

  2. Saute onions on medium high in olive oil for 10ish minutes, or until translucent

  3. Add minced garlic to taste

  4. Add sausage to onion and garlic, cook until brown. Season with salt pepper and oregano

  5. 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.

  6. Drain pasta and add a little olive oil to prevent them sticking. Do not rinse the pasta!

  7. 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.

  8. Adjust for season and remove from heat, add some torn basil and set aside

  9. Mix ricotta, half of the parmesan, egg yolks, chopped parsley and basil, salt and pepper in a bowl

  10. Spray a 9×13 psh, and add some sauce on the bottom of the pan

  11. Make one layer of noodles, followed by ricotta, mozzarella, parmesan and meat sauce. Repeat order.

  12. Top lasagna with remaining mozzarella and parmesan. Cover with foil and bake for 20 minutes.

  13. 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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