Classic Meat Lasagna

Ingredients

• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1 lb. instant (no-boil) lasagna noodles
• A large handful of fresh basil leaves, washed well and chopped
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 1-½ cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• + 12 more ingredients
• • 1 tsp. fennel seeds, crushed
  • 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
  • 32 oz. ricotta cheese
  • 1-½ tsp. kosher salt
  • 2-½ lb. fresh mozzarella cheese, sliced as thinly as possible
  • 8 cloves garlic, peeled and slightly crushed
  • 2 large onions, finely chopped
  • 2 Tbs. dried oregano
  • 2 tsp. dried thyme
  • 2 Tbs. plus ¹/₃ cup olive oil
  • 1-½ cups freshly grated Parmigiano-Reggiano
  • ½ tsp. freshly ground black pepper

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind...

View full recipe at Fine Cooking