Lasagna

6 Italian sausages (either spicy or sweet, depending on your taste)
16 oz Marinara sauce
splash of red wine

1 egg
14 oz ricotta cheese
1 cup Italian cheese blend (because we’re lazy and inauthentic)
1 tsp salt
dash black pepper, Cayenne

5-6 lasagna noodles

Skin the sausages (By the way, removing sausage skin is SO gross, but oddly satisfying. That might say personal things about me.) and cook the meat through, working quickly to break up clumps. Once the meat is browned, add the marinara sauce and wine. If the sauce looks thick, add some water to the empty sauce jar, shake, and pour the water in. (You’re going to have to clean the jar anyway for recycling.) Simmer for at least 30 minutes, preferably longer, and taste for seasoning. While that’s going on, beat the egg and gradually mix in the cheese. Add the spices and keep at room temperature, since it’s easier to spread that way. Cook the noodles according to the package, (I personally broke mine in half because I don’t have a pot large enough for whole noodles, and my Pyrex dish is small anyway.) drain, and rinse under cold water. Lightly oil a 9×9 Pyrex dish or equivalent. Now, pay attention to this sexy layering method: Start with a layer of meat sauce, then a layer of cheese, then a layer of noodles, then cheese, then meat, then noodles, then cheese, then meat. That’s meat, cheese, noodles, cheese, meat, noodles, cheese, meat. Sprinkle the top with more shredded cheese. Cover loosely with foil and bake for 20 minutes at 350 degrees. Remove the foil and cook for an additional 30 minutes. Allow to rest at least 15 minutes before serving. Seriously, wait. It’s scalding hot and will burn your face off, and it’s also really hard to serve in actual squares as opposed to a big sloppy pile. I’ll try to get a picture of an individual square tomorrow.

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