Italian Lasagna

Recipe View 5 hrs Craft the Sauce: In a large, heavy-bottomed pot, render the diced bacon over medium heat until crisp. Add the chopped onion and cook until softened and translucent, approximately 7-9 minutes. Stir in the tomato sauce, Italian seasoning, fennel seed, and oregano. Bring to a simmer, then reduce the heat to low, cover, and allow the sauce to thicken and develop its flavors, ideally for 4-6 hours, stirring occasionally to prevent sticking.

Recipe View 20 mins Prepare the Sausage: As the sauce nears completion, brown the Italian sausage links in a large skillet over medium heat. Once cooked through, drain on paper towels to remove excess grease. Slice the sausage into 1-inch pieces and set aside.

Recipe View 5 mins Ricotta Mixture: In a medium bowl, combine the ricotta cheese, milk, eggs, fresh parsley, and dried oregano. Mix until well combined and set aside.

Recipe View 25 mins Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread 1 cup of the prepared tomato sauce evenly over the bottom of a 9x13-inch baking dish. Layer with 1/3 of the uncooked lasagna noodles, followed by 1/2 of the ricotta mixture, 1/2 of the sausage pieces, 2 cups of shredded mozzarella cheese, 4 slices of provolone cheese, and 1/3 of the remaining tomato sauce. Repeat this layering process once more. Top with the remaining lasagna noodles and spread the remaining sauce evenly over the noodles. Sprinkle the remaining mozzarella cheese over the top.

Recipe View 1 hrs 30 mins Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 1 hour. Remove the foil and continue baking for an additional 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.