Lasagna with Meatballs and Sausages

Many Italians will argue that their version of lasagna is the true recipe. Northerners tend to use a Béchamel sauce, while southerners use mozzarella. Either method has its merits. If you prefer Béchamel, then just replace the mozzarella. The true secret and what really sets this recipe apart is the meatballs. Many Sicilians who came to America were poor, and the cuisine they brought with them was based on the tradition of using less and inexpensive ingredients to make more. Therefore instead of layers of rich, expensive meat throughout the lasagna, small amounts of meat are divided through the dish in the form of meatballs. Always use fresh mozzarella; it really does make a difference in flavour.

2¼ lb fresh lasagna sheets (4x8")
sea salt
10 cups Marinara Pasta Sauce or Arribiata Pasta Sauce
1 recipe Italian Meatballs
1 1/3 cups pecorino Romano cheese, grated
¼ cup fresh basil leaves, chopped
2 lbs (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 lbs mozzarella, cut into ½" cubes (~ 2¼ cups)
2 cups ricotta cheese
1 large egg

Bring a large pot of water to a boil, season with salt. Add lasagna sheets, and cook until pliable and al dente, 1-2 minutes. Drain, and rinse under cold water.

Preheat oven to 450°F.  Lightly grease a 13x9" baking pan.

Pour 1 cup sauce into a shallow baking dish, set aside. Cut two sheets in half lengthwise to make four 2x8" sheets, set aside.

Spread 1 cup sauce on the bottom of prepared baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and ¼ cup basil, spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

In the same bowl, toss sausages with 1/3 cup pecorino Romano, spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano, spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg, spread evenly in baking dish. Top with 1 cup sauce.

Center pasta sheets on ricotta within ½" of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan, fill pan with 2" of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160°F to 170°F on an instant-read thermometer, 1½ hours to 1 hour 40 minutes.

Remove from oven, let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Makes 10-12 servings.