Classic Lasagna

Step 1 · Cook the Sausage

Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it’s starting to brown but not yet crisp, about 5 minutes.

Step 2 · Cook the Onion and Garlic

Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.

• ×1Yellow Onions, finely chopped
• 2 clovesGarlic, finely chopped
• Black Pepper, freshly ground
• 2 tbspTomato Paste

Step 3 · Simmer the Sauce

Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.

• 1 canCanned Whole Tomatoes, peeled
• 1 canCrushed Tomatoes
• Black Pepper, freshly ground

Step 4 · Prepare the Oven and Water

Heat oven to 375 degrees and set a large pot of salted water to boil.

Step 5 · Mix the Cheese

Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.

• Mozzarella, grated or shredded into small pieces
• Ricotta
• 1 cupParmesan, coarsely grated
• Black Pepper, freshly ground

Step 6 · Cook the Noodles

Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even al dente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.

• 1 lbLasagna Noodles, dried, not the no-boil variety

Step 7 · Layer the Lasagna

Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.

Step 8 · Add Sauce and Cheese

Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.

• Mozzarella, grated or shredded into small pieces
• 1 cupParmesan, coarsely grated

Step 9 · Prepare for Baking

Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).

Step 10 · Bake the Lasagna

Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

• 1 lbLasagna Noodles, dried, not the no-boil variety