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Ingredients
  • subheading: FOR THE SAUCE:
  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 3 tablespoons olive oil, divided
  • 1½ pounds Italian sausage (bulk or removed from casing)
  • ¾ cup dry red wine
  • 1 ( 28 oz.) can crushed tomatoes
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1½ teaspoons dried thyme
  • 2 bay leaves
  • subheading: FOR THE RICOTTA MIXTURE:
  • 1 ( 15 oz.) container whole milk ricotta (about 1¾ cups)
  • 3 oz. cream cheese
  • 1 large egg
  • 1 garlic clove, roughly chopped
  •  
  • ¾ cup grated Parmigiano-Reggiano
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup roughly chopped fresh basil
  • subheading: FOR ASSEMBLING:
  • 12 oven ready (no boil) lasagna noodles (such as Barilla)
  • 16 ounces shredded whole milk mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano
Steps
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