Shelly's Recipe

MEATBALL LASAGNA

Category: Pasta - Baked

1 pkg lasagna, cooked al dente
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs
1 1/3 cups grated Pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 lbs sweet Italian sausage, broiled and thinly sliced
2 lbs mozzarella, cut into 1/2 inch cubes 2 cups fresh ricotta cheese
1 large egg

Preheat oven to 450. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8 inch sheets; set aside.

Spread 1 cup sauce on the bottom of a 13x9 inch baking pan. 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 1/4 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; 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 1/2 inch 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 oven-proof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160° to 170° on an instant-read thermometer, 1 1/2 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.