Easy Lasagna With Sausage and Cheese

Instructions

Warm 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high heat. Cook 1 lb. spicy Italian sausage, casings removed, 1 medium onion, finely chopped, 3 large garlic cloves, chopped, 2 tsp. dried oregano, and 1⁄4 tsp. crushed red pepper flakes, stirring often and breaking up sausage into small pieces, until sausage is cooked through, about 10 minutes. Add one 28-oz. can crushed tomatoes with added purée and one 14.5-oz. can diced tomatoes with green peppers and onions. Bring to boil, then reduce heat and simmer, stirring occasionally, until flavors are melded, about 5 minutes. Season with kosher salt and freshly ground black pepper. Do Ahead: Sauce can be made 1 day ahead. Let cool; cover and chill. Pulse 11⁄2 cups (packed) fresh basil leaves in a food processor until finely chopped. Add 1 large egg, one 15-oz. container plus 1 cup part-skim ricotta cheese, 6 oz. low-moisture mozzarella cheese, coarsely grated (about 11⁄2 cups), 2 oz. Parmesan cheese, coarsely grated (about 3⁄4 cup), 1⁄2 tsp. Diamond Crystal or 1⁄4 tsp. Morton kosher salt, and 1⁄4 tsp. freshly ground black pepper. Pulse until combined but still a little chunky. Place a rack in middle of oven; preheat oven to 375°. Spread 11⁄4 cups of meat sauce in a 13x9" glass baking dish. Arrange 3 no-boil lasagna noodles in a single layer over sauce. Spoon 11⁄2 cups ricotta mixture over the layer of noodles and spread it from edge to edge. Scatter 3⁄4 cup coarsely grated low-moisture mozzarella cheese and 1⁄4 cup coarsely grated Parmesan cheese evenly over. Starting with another layer of sauce, repeat process 2 more times. Arrange remaining 3 noodles on top; spread remaining sauce over the noodles. Scatter remaining mozzarella and Parmesan evenly over. Coat a large piece of foil with nonstick cooking spray. Cover lasagna with foil, coated side down, and bake 40 minutes. Increase oven temperature to 400°. Carefully remove foil from lasagna and continue to bake until edges are golden and puffed, noodles are tender, and tomato sauce is bubbling, about 20 minutes longer. Let cool 15 minutes before serving. Do ahead: Lasagna can be assembled 3 days in advance. Refrigerate unbaked in lasagna pan or freeze for up to 3 months. Bake frozen lasagna as above, adding 10-15 minutes onto the cook time before removing foil. Editor's Note: This lasagna recipe was first printed in February 2000 as ‘Sausage, Cheese, and Basil Lasagna.’

• tbsp. extra-virgin olive oil Notes: 2
• lb. spicy Italian sausage Notes: 1, casings removed
• medium onion Notes: 1, finely chopped
• large garlic cloves Notes: 3, chopped
• tsp. dried oregano Notes: 2
• 1⁄4 tsp. crushed red pepper flakes
• 28-oz. can crushed tomatoes with added purée Notes: 1
• 14.5-oz. can diced tomatoes with green peppers and onions Notes: 1
• kosher salt Notes: freshly ground black pepper
• 11⁄2 cups fresh basil leaves Notes: packed
• large egg Notes: 1
• 15-oz. container plus 1 cup part-skim ricotta cheese Notes: 1
• oz. low-moisture mozzarella cheese Notes: 6, about 11⁄2 cups, coarsely grated
• oz. Parmesan cheese Notes: 2, about 3⁄4 cup, coarsely grated
• 1⁄2 tsp. Diamond Crystal or 1⁄4 tsp. Morton kosher salt
• 1⁄4 tsp. freshly ground black pepper
• no-boil lasagna noodles Notes: 12, from one 8-oz. package
• Nonstick cooking spray