Ingredients
* 12 dried lasagna noodles, uncooked
* 2 teaspoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 teaspoons dried Italian seasoning
* 1/4 teaspoon red pepper flakes
* 1 lb sweet Italian sausage, casing removed
* 2 (28 ounce) cans whole canned tomatoes, in puree
* coarse salt and pepper
* 6 cups mozzarella cheese, shredded
* 3/4 cup parmesan cheese, shredded
Directions
1.
1
Fill a 9x13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing the sauce.
2.
2
MAKE SAUCE: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
3.
3
Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
4.
4
Add tomatoes, and their purée, breaking up tomatoes with a spoon or your fingers; bring to a boil.
5.
5
Reduce to rapid simmer, and cook, stirring occasionally until thickened, about 20 minutes. You should have about 8 cups of sauce. Season with salt and pepper.
6.
6
Preheat oven to 350°F
7.
7
Drain noodles, transfer to a baking sheet; dry dish with paper towels.
8.
8
Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella and 1/4 cup Parmesan.
9.
9
Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of the mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
10.
10
Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.