Name: Amici's Pizzeria & Italians Lasagna Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 links Italian sausage, casings removed; 2 pieces Large meatballs, cooked; 1 tbs Olive oil; 0.5 cups Yellow onion, finely chopped; 2 tsp Garlic, minced; 28 oz Crushed tomatoes (canned); 2 tbs Tomato paste; 1 tsp Dried Italian seasoning; 1 tsp Sugar; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Fresh basil, chopped; 2 cups Ricotta cheese; 1 piece Egg; 0.5 cups Grated Parmesan cheese; 2 tbsp Fresh parsley, chopped; 0.5 tsp Salt; 0.25 tsp Black pepper; 9 pieces No-boil lasagna noodles; 3 cups Shredded mozzarella cheese; 0.25 cups Extra Parmesan cheese (for topping); 6 pieces Fresh basil leaves (optional, for garnish)

Method

Meat & Sauce

Cook sausage and meatballs

Heat olive oil in a large skillet over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If using meatballs, add the cooked meatballs whole to the pan to warm through for 3–4 minutes; alternatively, chop them into bite-sized pieces and brown briefly. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.

Sauté aromatics

Add the chopped onion to the skillet and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to avoid burning.

Make sauce

Stir in the crushed tomatoes and tomato paste, mixing until the paste is incorporated. Add Italian seasoning, sugar, salt, and black pepper. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken, stirring occasionally.

Finish sauce

Taste and adjust seasoning as needed. Stir in the chopped fresh basil just before assembling the lasagna. Remove from heat and set aside.

Cheese Filling

Prepare ricotta mixture

In a medium bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and uniform. Cover and refrigerate until ready to assemble.

Assembly & Baking

Preheat oven

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish with a little olive oil or nonstick spray.

Layer lasagna (first layer)

Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish to prevent sticking. Arrange 3 no-boil lasagna noodles in a single layer over the sauce (they can overlap slightly).

Layer ricotta and cheese

Spoon and spread one third of the ricotta mixture (about 2/3 cup) over the noodles in an even layer. Sprinkle about 1 cup of shredded mozzarella over the ricotta.

Repeat layers

Top the mozzarella with about 1 cup of meat sauce. Add a second layer of 3 noodles, another third of the ricotta mixture, 1 cup shredded mozzarella, and another ~1 cup sauce. Repeat once more for a third layer: noodles, remaining ricotta mixture, remaining sauce, and 1 cup mozzarella.

Top and cover

After the final layer, sprinkle the remaining shredded mozzarella evenly across the top and finish with the remaining 1/4 cup Parmesan. Cover the dish tightly with aluminum foil (tenting slightly so it does not touch the cheese).

Bake

Bake in the preheated oven for 25 minutes covered, then remove the foil and bake another 15–20 minutes until the cheese is melted and bubbling and the top is golden in spots.

Rest and serve

Remove lasagna from the oven and let it rest, uncovered, for 10–15 minutes to set so it slices cleanly. Garnish with fresh basil leaves if desired. Slice into 8 equal portions and serve.