Ingredients:

Sauce:

  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • 1/4 cup tomato paste
  • 4 hot Italian beyond sausages, thawed
  • 1/4 cup white wine or water.
  • 1/4 lemon, juiced
  • 2 28 oz cans of whole peeled tomatoes (not drained with juice preferably San Marzano)
  • 1/2 cup fresh basil, chopped

Lasagna:

  • 2 packages oven ready lasagna noodles
  • 2 15 ounce containers whole milk ricotta
  • 1/2 lemon, zested
  • 1/4 lemon, juiced
  • 4 cups shredded mozzarella (one 16 oz bag)
  • 2 cups shredded parmesan (one 8 oz bag)
  • 1 ball fresh mozzarella, sliced (can sub for more shredded mozzarella)
  • Fresh basil, for topping
  • Foil, for baking

Preparation:

  1. Preheat oven to 380º F grease a large deep rectangular baking pan .
  2. In a large saucepan over medium heat, melt the butter and oil.
  3. Add the onion and garlic and sauté until translucent.
  4. Season with salt and pepper and seasonings, stirring to coat.
  5. Make a hole in the middle and add the tomato paste. Fry the tomato paste for a couple of minutes and then incorporate into the onions.
  6. Add in the beyond sausage and break down into crumbles with your spoon.
  7. Add in the white wine or water and lemon juice and cook, stirring for 2 minutes.
  8. Add in the cans of whole tomatoes with their juices. Break down the tomatoes with your spoon until fine. (This take some work but it’s worth it!)
  9. Turn the heat off and add in the fresh basil. Set aside.
  10. In a bowl, mix the ricotta with the lemon juice and zest.
  11. Pour a thin layer of sauce on the bottom of the pan.
  12. Add 1 layer of lasagna noodles, Try not to overlap.
  13. Add a layer of ricotta, top with an even layer of mozzarella, and then another layer of noodles.
  14. Repeat with remaining ingredients, making thin layers of each, stacking until you reach the top of pan. You can add a couple of layers of parmesan cheese in between!
  15. For the final layer, add the remaining sauce and top with the remaining shredded parmesan and fresh mozzarella if using (if not using top with remaining shredded mozzarella)
  16. Cover with foil and bake for 25-30 minutes or until cheese is melted and noodles are cooked through.
  17. Remove foil and broil for 1-2 minutes until the cheese is browned, careful as this goes fast!
  18. Let the lasagna sit for 15-20 minutes.
  19. Top with more fresh basil.
  20. Enjoy!