Ingredients
1 medium onion, chopped2 tablespoons olive oil4 garlic cloves, minced1 can (6 ounces) tomato paste2 cans (28 ounces each ) crushed tomatoes in puree6 cups water1 cup chopped fresh basil2-1/4 teaspoons sugar, divided1 teaspoon salt1 pound bulk Italian sausage4 Italian sausage links1 carton (16 ounces) whole milk ricotta cheese8 cups shredded mozzarella cheese, divided1 large egg, beaten1/4 teaspoon dried basil12 sheets no-cook lasagna noodles21 slices provolone cheese1/3 cup grated Parmesan cheese
Preparation
In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.
Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer.
While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces.
In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining 1/4 teaspoon sugar.
In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full).
Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
