An easy lasagna, this Italian Sausage Three Cheese Lasagna recipe is more Italian-American than traditionally Italian but it's always a crowd pleaser. Made with ricotta, mozzarella, parmigiano-reggiano, sweet Italian sausage, and an easy homemade tomato sauce, it is even better when made ahead!
Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened and the onions are translucent. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off.Add all the tomatoes, 1 tablespoon kosher salt, parsley, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour. Taste the sauce and add in a pinch of sugar if needed to balance it out. TIP: The sauce can be made up to three days ahead of time and refrigerated until ready to use. This recipe makes 10 cups of sauce, which is enough for this lasagna or for about 4 to 5 pounds of pasta shapes or noodles.
Cook The Lasagna Noodles:
If you are using dried store bought lasagna noodles (not fresh lasagna as called for the in recipe or no-boil noodles), we'd recommend you cook the noodles Otherwise, if using fresh lasagna sheets or no-boil noodles, you can skip ahead to "Assemble the Lasagna."Bring a pasta pot filled with heavily salted water to a boil over high heat. Prepare an ice bath by filling a bowl halfway with ice water. Also keep a rimmed baking sheet and some olive oil nearby. Drop a few sheets of the pasta into the boiling water and let cook until they’re just pliable, about 30 seconds to 1 minute for fresh pasta and 2 to 3 minutes for dried pasta. Using tongs or a spider, remove the pasta sheets and plunge it into the ice water bath. Remove each lasagna sheet, spread it out on a baking sheet and drizzle with olive oil. Repeat to cook all the lasagna noodles. TIP: The noodles can be boiled up to two days ahead of time. Store covered in the refrigerator until ready to use.
Assemble The Lasagna:
Spread a thin layer of cooking spray or olive oil on the inside of a lasagna baking dish or a 13-by-9-inch baking dish. Spread 2 cups of the sauce in a thin layer over the bottom. Now do the following to make one layer of lasagna: you will repeat this in its entirety to make 4 complete layers.For one lasagna layer: Layer lasagna sheets side-by-side over the sauce until you have completely covered the sauce and made one flat layer of noodles. Trim the noodles with scissors as needed to fit flat into the dish. Top with 2 cups of sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers (the top layer will be a mix of meat sauce and cheeses).TIP: The lasagna can be fully assemble and frozen up to one month ahead. Place the frozen lasagna in the oven and bake until warm throughout and the cheese is bubbling (this may take an additional 30 minutes or more). Alternatively, it can be refrigerated for two days before baking.
Bake The Lasagna:
Heat oven to 375°F and arrange rack in middle. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest at least 30 minutes before cutting into 15 pieces and serving.TIP: The lasagna can be fully cooked up to two days ahead of time. Store covered in the refrigerator until ready to serve. Warm in a low (about 200°F) oven before serving.