Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ground meats and tomato sauce, vegetables, and cheeses (which may include ricotta, mozzarella, and parmesan).
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 bulk Italian sausage 4 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
How to cook
In an oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook for 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons of sugar, and salt. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally.
Meanwhile, cook bulk 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 longer.
While the sauce simmers, preheat the oven to 350°. Place sausage links on a rimmed; 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 the remaining 1/4 teaspoon of sugar.
In a greased 13×9-in. baking dish spread 2 cups sauce. Arrange 4 noodles over the sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage, and 1-1/2 cups of mozzarella cheese. Repeat layers 2 more times, using only 1 cup of sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), the remaining 2-1/2 cups mozzarella cheese, and the Parmesan cheese (the dish will be full).
Place dish on a rim and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.