Recipes Ingredients Meat & Poultry Pork Recipes Tomato-Sausage Lasagna 3.5 (254) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 2 hrs 30 mins Servings: 8 A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week. Ingredients 12 dried lasagna noodles (about 10 ounces), uncooked 2 teaspoons olive oil 1 large onion, chopped 4 garlic cloves, finely chopped 1 ½ teaspoons dried Italian seasoning ¼ teaspoon red-pepper flakes 1 pound sweet Italian sausage, casings removed 2 cans (28 ounces each) whole peeled tomatoes in puree Coarse salt and ground pepper 6 cups shredded mozzarella cheese (about 1 ½ pounds) ¾ cup shredded Parmesan cheese (about 3 ounces) Directions Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve. Cook's Notes Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them. Rate it Print