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1
Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined.
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2
Dampen your hands and form the meat into 3/4-inch balls (you should have about 40).
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3
Heat the olive oil in a large pot over high heat.
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4
Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes.
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5
Transfer to a plate using a slotted spoon.
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6
Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic.
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7
Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes.
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8
Add the tomato paste and basil and cook, stirring, 3 minutes.
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9
Stir in the wine, tomato puree and 3 cups water.
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10
Reduce the heat to medium low and return the meatballs to the pot.
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11
Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
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12
Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl.
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13
Fill a large bowl with hot water.
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14
Working in batches, soak the noodles until just pliable, about 5 minutes.
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15
Lay out on a clean kitchen towel and pat dry.
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16
Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish.
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17
Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly.
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18
Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce.
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19
Sprinkle with half each of the mozzarella and pecorino.
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20
Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino).
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21
Top with the remaining 6 noodles and cover with the remaining sauce.
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22
Tightly cover the dish with foil and bake until bubbly, about 30 minutes.
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23
Uncover and bake until browned, about 15 more minutes.
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24
Let stand 20 minutes before serving.
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25
Photograph by Con Poulos
