“mom’s Lasagna” Recipe

In a medium saucepan, heat 2 tbs olive oil over medium heat until shimmering.

Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Pour in the canned whole peeled tomatoes and crush them with a wooden spoon or use an immersion blender for a smoother sauce. Bring to a gentle simmer.

Stir in dried oregano, dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Reduce heat to low and simmer, uncovered, for 20–25 minutes to thicken, stirring occasionally.

Taste and adjust seasoning. Keep warm off the heat while finishing other components.

Heat 1 tbs olive oil in a skillet over medium-high heat.

Add the bulk Italian sausage, breaking it up with a spoon. Cook until fully browned and cooked through, about 7–9 minutes.

Season with 1/2 tsp freshly ground black pepper and a pinch of salt if needed. Drain any excess fat and stir half of the cooked sausage into the warm tomato sauce; reserve the remaining sausage for layering.

Preheat oven to 375°F (190°C). If you have a wood-fired oven and intend to finish there, preheat wood-fired oven to a moderate 450–500°F (232–260°C) and plan to transfer for the final crisping step; otherwise bake fully in the 375°F oven.

If using regular lasagna noodles, cook them according to package directions until al dente, drain and lay flat on a lightly oiled sheet to prevent sticking. If using no-boil noodles, skip this step.

In a medium bowl, combine ricotta, 1 large egg, 1/4 cup chopped fresh basil, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and set aside.

Brush a 9x13-inch baking dish with 1 tbs olive oil. Spread a thin layer (about 3/4 cup) of the tomato-sausage sauce on the bottom to prevent sticking.

Layering: Place 3–4 lasagna noodles in a single layer across the dish. Spread one-third of the ricotta mixture over the noodles. Spoon and spread about 1 cup of sauce (with some sausage) over the ricotta. Sprinkle one-third of the reserved browned sausage evenly. Layer half of the fresh mozzarella slices and half of the smoked mozzarella across the top. Sprinkle 2 tbs grated Parmesan.

Repeat the noodle, ricotta, sauce, sausage and cheese layers one more time (second layer). For the final (third) noodle layer, top with remaining sauce, remaining mozzarella (fresh + smoked), and the remaining Parmesan.

Lightly cover the baking dish with aluminum foil (tent the foil so it doesn't touch cheese) and bake at 375°F (190°C) for 25 minutes.

Remove foil and bake an additional 15–20 minutes, until cheese is bubbly and edges are golden. If finishing in a wood-fired oven for a charred flavor and crisp top, transfer the lasagna (on a heatproof surface) to the wood-fired oven for 3–6 minutes, watching carefully to avoid burning—this will add smoky char and blister the cheese.

Remove from oven and let rest 10–15 minutes before cutting so layers set.

Cut the lasagna into portions. Garnish each portion with fresh basil leaves, a sprinkle of extra grated Parmesan and freshly ground black pepper to taste.

Serve warm. Leftovers keep covered in refrigerator for up to 3 days; reheat in a 350°F oven until warmed through (~20 minutes) or individual portions in microwave.