Name: Classic Lasagna Recipe
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 210 min
Yield: 8
Ingredients: 2 tablespoon olive oil; ½ pound hot Italian sausage; ½ pound sweet Italian sausage; 1 small yellow onion (finely chopped); 5 large garlic clove (finely chopped); 1 teaspoon fennel seeds (crushed); ¼ teaspoon crushed red pepper flakes; 1 tube double concentrate tomato paste; 2 cans whole peeled tomatoes; ½ small bunch basil (chopped); kosher salt and black pepper (to taste); sugar (as needed); 2 cup 00 flour; 2 large egg; 7 egg yolk; 1 container whole milk ricotta; 3 garlic clove (minced); 2 large egg (well beaten); ⅓ cup Parmesan cheese (freshly grated); ¼ teaspoon nutmeg (freshly grated); 1 pound whole milk mozzarella (shredded); ½ cup Parmesan cheese (freshly grated)

Method

11 steps

In a Dutch oven over medium high heat, add the olive oil. Remove the sausage from its casing and add to the pot, breaking it into small pieces. Cook for six to eight minutes until golden brown.
Add the onion and cook for four to five minutes until softened. Add garlic, fennel, and red pepper flakes; cook for one to two minutes until fragrant. Add tomato paste and cook for three to four minutes, stirring constantly.
Add the tomatoes, squeezing them into the pot, then add half a cup of water and stir. Add basil, salt, and pepper. Taste and add sugar if needed. Simmer uncovered for one hour, stirring occasionally.
Once the sauce has reduced by 25%, remove from heat and cover until ready to assemble.
For the pasta, add flour to a work surface, create a well, and add eggs, egg yolks, and salt. Whisk and gradually incorporate flour to form a dough. Knead for about ten minutes until smooth and elastic. Wrap in plastic and rest for one hour.
Divide dough into four portions. Roll each portion through a pasta machine starting at the widest setting, then gradually narrowing to 1/8 inch thickness. Fold and pass through the machine multiple times at each setting to develop elasticity.
Trim pasta sheets into 7 ½ inch long pieces and set aside on parchment-lined trays.
For the ricotta filling, whisk together all ingredients in a bowl. Cover and refrigerate for one hour before use.
Preheat oven to 400°F (204°C). Spread a thin layer of red sauce in a 9x13-inch casserole dish. Layer three pasta sheets slightly overlapping. Spread ¼ of ricotta mixture, sprinkle mozzarella, add Parmesan, and spoon some red sauce. Repeat layers until all ingredients are used, finishing with sauce, ricotta, mozzarella, and Parmesan on top.
Place the dish on a sheet tray and bake for 45-60 minutes until bubbly and golden brown.
Remove from oven and let cool for 30 minutes before slicing and serving.

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