Sierra Madre Firehouse Lasagna

• Sauce:
• 2 - 2 1/2 lbs. good hot italian sausage, skin removed
• 2 28 oz. cans San Marzano whole peeled tomatoes
• 2 T fresh basil, chopped
• 2 T fresh oregano, chopped
• 1/2 large Spanish onion, chopped
• 2 cloves garlic, minced
• Ricotta filling:
• 2 eggs
• 2 lbs. fresh whole milk ricotta cheese, drained
• 2 T Italian parsley leaves, chopped
• Grated pecorino cheese
• 1 lb. fresh pasta sheets (enough to make three layers of noodle covering.
• 16 oz. shredded Italian cheese blend (mozzarella, asiago, parmesan, etc.)
• 1/4 lb. grated Parmigiano Reggiano cheese

1. Brown the meat in a sauce pot, breaking up into small pieces. Add the rest of the sauce ingredients. Break up the tomatoes with the edge of a spoon into small chunks. Simmer the sauce for 30 minutes, stirring every few minutes.
2. Meanwhile, put the ricotta in a large bowl and break up with a spoon. Add the eggs, a small handful of grated pecorino, and the parsley. Mix with the spoon and set aside.
3. Preheat the oven to 350 F. In a large rectangular baking pan (casserole or other deep pan), layer the lasagna: first a sauce layer (a third of it), then noodle, then spread a layer of ricotta (about half of it), then sprinkle the shredded cheese and the Parmigiano Reggiano. Repeat the layers. Do a third sauce layer and a third noodle layer, then top the noodle layer with remaining shredded cheese blend and grated Parmigiano Reggiano.
4. Bake in oven 45 minutes. For moister lasagna, cover the pan with foil for the first 25 minutes.

sausage, san, basil, t, spanish onion, garlic, ricotta filling, eggs, milk ricotta cheese, t, pecorino cheese, fresh pasta sheets, italian cheese, cheese

Taken from www.epicurious.com/recipes/member/views/sierra-madre-firehouse-lasagna-52653301 (may not work)