Adapted from La Cucina Marinello written by Joan and her sisters Jeri and Linda.
Ingredients
1 large batch of red sauce of your choice (approximately 8 - 10 cups)
1 pound lasagna noodles, regular or no-cook
5 - 6 hot or mild Italian sausages, casings removed
1 pound ground beef, pork, or turkey
1 pound ricotta cheese
1 cup freshly grated Romano cheese, plus 3 tablespoons for topping
2 eggs, beaten
½ cup fresh Italian parsley, finely chopped
Salt and freshly ground black pepper
1 pound shredded mozzarella, set aside 1 cup for topping
Instructions
Preheat oven to 375 degrees.
If cooking lasagna noodles: Fill a large pot ⅔ with water, cover and bring water to a rolling boil over high heat. Generously salt the water, add a splash of olive oil, and the lasagna. Cook until al dente (firm to the bite); stir occasionally, about 8 to 10 minutes. Drain and hang the strips side by side over the edge of the pot or strainer allowing time for the lasagna to cool slightly.
To cook the meats: In a large skillet over medium heat, brown the sausage; stirring frequently and breaking the sausage into smaller pieces as it cooks.
Drain and set aside.
Brown the ground meat in the same skillet; stirring frequently and breaking meat into smaller pieces as it cooks.
Drain and set aside.
To make the ricotta mixture: In a medium bowl, add the ricotta, ½ cup of Romano cheese, eggs, parsley, salt, and black pepper to taste; mix until smooth. Set aside.
To assemble the lasagna: Evenly spread ½ cup of the sauce over the bottom of a large baking pan (13 by 9 by 3-inch), preferably ceramic. Layer the lasagna as follows:
Arrange a single layer of noodles lengthwise overlapping the edges slightly to cover the bottom of the pan.
Using a spatula, evenly spread ⅓ of the ricotta mixture over the noodles.
Spread evenly ⅓ of the meatballs (approximately 2 inches apart) or ⅓ of the ground meat, and ⅓ of the sausage.
Sprinkle with ⅓ of the Romano and mozzarella cheeses.
Cover with an even layer of sauce (2 - 3 cups) making sure to include the corners of the pan.
Repeat this process 2 more times.
Top with the reserved cup of mozzarella and 3 tablespoons of Romano cheese.
Cover lasagna with tin foil and bake for 30 minutes.
Uncover and continue cooking for an additional 15 to 30 minutes or until bubbly and a knife inserted in the center comes out hot to the touch.
Allow to cool for 10 to 15 minutes.
Cut into 3-inch squares and serve with additional sauce, crushed red pepper, and lots of Romano cheese!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/02/01/toddler-friendly-lasagna/