Makes 10 servings
- 284 g dried lasagna noodles
- 284 g Italian sweet sausage
- 397g ricotta
- 340 g grated Parmesan
- 3 eggs
- 21 g chopped parsley
- Salt, as needed
- Ground black pepper, as needed
- Freshly grated nutmeg, as needed (optional)
- 960 mL Bolognese Meat Sauce
- 1 tbsp/15 mL olive oil
- 284 g mozzarella, thinly sliced or shredded
- Bring a large pot of salted water to a boil. Add the noodles and stir well to separate. Cook until tender but not overly soft, about 8 minutes. Drain the noodles at once and rinse with very cold water. Drain again and reserve.
- Cook the sausage on a sheet pan in a 176°C oven, about 15 minutes. Remove the casing from the sausage, if desired, and slice thinly. Reserve.
- To make the cheese filling, combine the ricotta, 113 g of the Parmesan, the eggs, and parsley. Season with salt, pepper, and nutmeg, if using. Mix well.
- Spread a small amount of the meat sauce on the bottom of an oiled half hotel pan.
- Lay in some of the noodles, overlapping them no more than 6 mm. Do not allow the noodles to fold up the sides of the pan.
- Spread the cheese filling about 6 mm thick, then add a layer each of sausage, sauce, mozzarella, and a sprinkle of the remaining Parmesan. Continue layering the ingredients in this manner, reserving a portion of sauce and Parmesan for the top. Finish with a layer of noodles.
- Cover with the reserved sauce and top with the remaining Parmesan.
- Bake in a 191°C oven for 15 minutes. Reduce the heat to 163°C and bake for 45 minutes more. If the top browns too fast, cover the pan lightly with greased aluminum foil.
- Allow the lasagna to rest for 30 to 45 minutes before cutting into servings