SAUSAGE LASAGNA

SAUSAGE LASAGNA

Serves 8 to 10

Total Time: 2¾ hours, plus 45 minutes cooling

You can use either sweet or hot Italian sausage here. A 1-pound box of dry lasagna noodles should yield enough for this lasagna, but sometimes it’s best to buy two boxes in case some of the noodles are broken. Note that the Pecorino Romano is ground in the food processor (it can also be purchased preground). Attach the shredding disk of your food processor to make quick work of shredding the mozzarella and provolone, or use the large holes of a box grater.

SAUCE

1 (1-pound) fennel bulb, stalks discarded, bulb halved, cored, and chopped coarse
1 onion, chopped coarse
3 tablespoons chopped fresh sage
4 garlic cloves, peeled
1 tablespoon fennel seeds
½ teaspoon red pepper