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Sausage Lasagna

Name: Sausage Lasagna
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 1 (1-pound), fennel bulb, stalks discarded, bulb halved, cored, and chopped coarse; 1 , onion, chopped coarse; 3 tablespoons, chopped fresh sage; 4 , garlic cloves, peeled; 1 tablespoon, fennel seeds; 1/2 teaspoon, red pepper flakes; 1 tablespoon, extra-virgin olive oil; 2 pounds, Italian sausage, casings removed; 1 , (28-ounce) can crushed tomatoes; 1 , (15-ounce) can tomato sauce; 17 , curly-edged lasagna noodles; , Table salt for cooking pasta; , Vegetable cooking spray; 1 pound, whole-milk mozzarella cheese, shredded (4 cups); 8 ounces, provolone cheese, shredded (2 cups); 4 ounces, Pecorino Romano cheese, ground fine in food processor (3⁄4 cup); 1 1/2 teaspoons, dried oregano; 1 pound (2 cups) whole-milk, cottage cheese

34 comments

By Cecelia Jenkins

Appears in Cook's Country February/March 2021

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

The right choice of ingredients—and our precise layering technique—make for the most flavorful and structurally sound lasagna we’ve ever had.

SERVES8 to 10

TIME2¾ hours, plus 45 minutes cooling

WHY THIS RECIPE WORKS

We wanted an extra-cheesy sausage lasagna that was full of all the flavors of Italian sausage and that held up structurally when served (rather than slipping into a flat mess on the plate like so many others). To make quick work of breaking...

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