Easy Classic Italian Lasagna
This classic Italian lasagna features layers of rich homemade tomato sauce, savory sausage, creamy ricotta, and a blend of mozzarella and provolone cheeses, baked to perfection.
Ingredients
For the Sauce and Sausage:
- 9 thick slices of bacon diced
- 1 medium onion chopped
- 2 cans (28 ounces each) tomato sauce
- 1 ½ tsp Italian seasoning
- 1 tsl fennel seed
- 1 tsp dried oregano
- 2 pounds italian sausage links
For the Lasagna:
- 2 pints part-skim ricotta cheese
- ⅓ cup milk
- 2 large egg
- 2 tsp fresh parsley chopped
- 1 tsp dried oregano
- 1 package (16 ounces) uncooked lasagna noodles
- 8 slices provolone cheese
- 6 cups shredded mozzarella cheese
Instructions
Prepare the Sauce
- In a large pan, cook the bacon and onion over medium heat until the bacon is crispy and the onion is translucent, about 7 to 9 minutes.Stir in the tomato sauce, Italian seasoning, fennel seed, and oregano.Reduce the heat to low, cover, and let the sauce simmer until it thickens, which will take about 4 to 6 hours.
Cook the Sausage
- While the sauce is cooking, brown the sausage links in a large skillet.Once browned, drain the sausage on paper towels and cut it into 1-inch pieces.
Prepare the Ricotta Mixture
- In a medium bowl, mix the ricotta cheese, milk, eggs, parsley, and dried oregano.
Assemble the Lasagna
- Spread 1 cup of the sauce over the bottom of a 9x13-inch baking dish.Place 1/3 of the lasagna noodles on top of the sauce.Layer with 1/2 of the ricotta mixture, 1/2 of the sausage pieces, 2 cups of shredded mozzarella, 4 slices of provolone cheese, and 1/3 of the sauce.Repeat the layers once more, then top with the remaining noodles.Spread the remaining sauce over the noodles and sprinkle with the remaining mozzarella cheese.
Bake
- Bake in a preheated oven at 375°F (190°C) for 1 ½ hours, or until the lasagna is hot and bubbly.
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