Lasagna (Sweet and Spicy Sausages)

seriouslygoodlassagna This Italian sausage lasagna is one of my family’s favourite lasagna recipes and for good reason. Each layer is made up of tender pasta noodles, sweet and spicy Italian sausage and three Italian cheeses. It’s hearty, rich and simply delicious.

Meat Sauce:
1 lb sweet Italian sausage (450 g)
1 lb hot Italian sausage (450 g)
1 cup onion, finely diced (1 medium onion)
½ cup carrot, finely diced (2 medium carrots)
2 cloves garlic, minced
⅓ cup tomato paste (75 g)
2 tsp. dried basil
1 tsp. dried oregano
1½ cups water
2 (28 oz) cans whole tomatoes, undrained
1-2 tsp. fine sea salt
½ tsp. black pepper, freshly ground
1-2 tsp. sugar, optional

Lasagna:
1 Tbsp. extra-virgin olive oil
12 lasagna noodles, unbroken
16 oz ricotta or cottage cheese (450 g)
½ cup (1 oz) Parmigiano-Reggiano cheese, heaped, finely grated (28 g)
1 large egg, beaten
1 lb mozzarella cheese, freshly grated (450 g)

Make the Sauce:
If your sausage has casings, slice them lengthwise and peel them off and discard. Place a large, heavy pot over medium-high heat. Add the sausage, breaking them up with a wooden spoon. Cook until the meat is browned and crumbly, about 10 minutes.

Add the vegetables: Stir in the onion and carrots. Cook, stirring occasionally, until softened and beginning to brown, for about 8 minutes.

Add aromatics and tomato paste: Add the garlic, basil, oregano and tomato paste. Cook for 1 minute, until fragrant and the tomato paste turns a deeper orange-red colour.

Deglaze the pot: Pour in 1½ cups of water and use your spoon to scrape up all the browned bits from the bottom of the pot (they add lots of flavour to the sauce).

Add the tomatoes and simmer: Stir in the canned tomatoes and bring the sauce to a gentle simmer. Season with salt, pepper and a pinch of sugar if needed. Simmer uncovered for about 1½ hours, stirring occasionally and skimming off any excess fat. Taste and adjust the seasoning with salt, pepper, or the optional sugar before using.

Make-Ahead: This meat sauce keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months. The recipe makes about 9 cups. You’ll need 4½ cups for one lasagna. Save the rest for a second lasagna or toss it with spaghetti another night.

Assembly:
Preheat your oven to 375°F (190°C/170°C fan, Gas Mark 5). Lightly grease a 9x13" baking dish or spray it with non-stick cooking spray.

Cook the Pasta (if needed):
If using traditional lasagna noodles, boil them according to pkg directions (~ 10 minutes) in a large pot of salted water with 1 Tbsp. of olive oil. Drain well and set aside. If using no-boil noodles, skip this step.

Make the Cheese Filling:
In a medium bowl, combine the ricotta, Parmesan and beaten egg until well blended.

Reserve the Sauce:
Set aside 4-4½ cups of your prepared meat sauce for assembling the lasagna.

Start Layering:
Spread about ¾ cup of meat sauce on the bottom of the baking dish. Arrange noodles lengthwise, overlapping slightly to cover the sauce. Cut extra noodles if needed to fill any gaps.

Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese and 1¼ cups of meat sauce.

Repeat with another layer of noodles, the remaining ricotta mixture, more mozzarella cheese and another layer of sauce.

Finish the Top:
Add a final layer of noodles, then spread the remaining meat sauce evenly over the top. Sprinkle with the remaining mozzarella cheese.

Cover loosely with aluminum foil and bake for 30 minutes. Then uncover it and bake for 20 minutes, or until the cheese is crusty around the edges. Let it rest for at least 15 minutes before serving.

Makes 6-8 servings.

Cook's Notes:

Sugar in the sauce: If your sauce tastes too acidic, add a pinch or so of sugar to balance it out.
Shortcut meat sauce: Cook the sausage, beef, onions, and carrots as directed in the recipe above. Add garlic and cook for a minute. Stir in two (28 oz) jars of jarred sauce and scrape up any browned bits from the bottom of the pot. Return the meat to the pan and simmer for 20-30 minutes, or until the carrots are tender. Skim off any excess fat and adjust the seasonings to taste.

Storage:

Storing: You can assemble it and keep it covered in the fridge for up to 2 days. Put parchment or wax paper between the lasagna and any aluminum foil to prevent reactions with the tomatoes.
Storing leftovers: Leftover lasagna will last in the refrigerator for 3-4 days or in the freezer for up to 3 months. Thaw and reheat gently for the best results.
Reheating: The best way to reheat lasagna is in the oven. Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4), cover with foil, and bake until heated through. If you’re in a hurry, the microwave is your quickest option. (I cover smaller portions with a plate or paper towel and microwave until hot.)