Ingredients
10ozdried lasagna noodles,(12 pcs)
2tspolive oil
1large onion
4clovesgarlic
1½tspdried Italian seasoning
¼tspred pepper flakes
1lbsweet Italian sausage
2canswhole peeled tomatoes in puree
coarse salt and ground pepper,to taste
6cupsmozzarella cheese,(about 1½ lbs), shredded
¾cupparmesan cheese,(about 3 oz), shredded
Preparation
Fill a 9×13-inch baking dish ⅔ of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
Heat oil in a large saucepan over medium. Add the onion, garlic, Italian seasoning, and red-pepper flakes; then cook for about 5 minutes, stirring occasionally, until lightly browned.
Add sausage, and cook for about 5 minutes, stirring and breaking it up, until just cooked through.
Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook for about 20 minutes, stirring occasionally, until thickened. This should make about 8 cups of sauce. Season with salt and pepper.
Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet, then dry the dish with paper towels.
Spoon 1 cup of sauce at the bottom of the dish. Fit 4 noodles in the dish, crosswise if using short noodles, lengthwise if using long, overlapping slightly.
Cover with 2 cups of sauce, 2 cups of mozzarella, and ¼ cup of Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan.
Cover dish tightly with aluminum foil, and bake for 1 hour. Remove foil, and continue baking for about 30 minutes until bubbly and browned.
Cut and serve.
