The Best Ever Lasagna

Name: The Best Ever Lasagna
Prep time: 2 h 45 min
Cook time: 60 min
Total time: 3 h 45 min
Yield: 15 servings
Ingredients: 1 medium onion, chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 can (6 ounces) tomato paste; 2 cans (28 ounces each ) crushed tomatoes in puree; 6 cups water; 1 cup chopped fresh basil; 2-1/4 teaspoons sugar, divided; 1 teaspoon salt; 1 pound Johnsonville® Ground Mild Italian sausage; 4 Johnsonville® Mild Italian Sausage Links; 1 carton (16 ounces) whole milk ricotta cheese; 8 cups shredded mozzarella cheese, divided; 1 large egg, beaten; 1/4 teaspoon dried basil; 12 sheets no-cook lasagna noodles; 21 slices provolone cheese; 1/3 cup grated Parmesan cheese

My brother, Joe, created this lasagna based on our mom’s recipe. It’s a family favorite at Christmas, thanks to the special ingredients that make it magnifico.—Stephanie Marchese, Taste of Home Visual Production Director

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound Johnsonville® Ground Mild Italian sausage
4 Johnsonville® Mild Italian Sausage Links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Directions

In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes; add garlic, cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.
Meanwhile, cook sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour.
While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces.
In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar.
In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange four noodles over sauce; spread with a third of the ricotta mixture. Add seven provolone slices, a third of the sausage links and 1-1/2 cups mozzarella cheese. Repeat layers two more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full).
Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.