-
1
Heat 1 tablespoon oil in large saucepan over medium-high heat.
-
2
Add sausage; saute until browned, breaking up with fork, about 6 minutes.
-
3
Add prosciutto; stir 1 minute.
-
4
Transfer mixture to bowl.
-
5
Heat 2 tablespoons oil in same pan over medium-high heat.
-
6
Add onions and next 4 ingredients.
-
7
Saute until tender, about 5 minutes.
-
8
Stir in tomato paste.
-
9
Add tomatoes with reserved juice, basil, and sausage mixture.
-
10
Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes.
-
11
Season with salt and pepper.
-
12
(Can be made 1 day ahead.
-
13
Cover and refrigerate.)
-
14
Cook noodles in large pot of boiling salted water until just tender but still firm to bite.
-
15
Drain.
-
16
Arrange in single layer on baking sheet.
-
17
Stir ricotta and 1 1/2 cups mozzarella in bowl.
-
18
Season with salt and pepper; mix in egg.
-
19
Brush 13x9x2-inch glass baking dish with oil.
-
20
Spread 1 cup tomato sauce evenly over bottom.
-
21
Arrange 3 noodles atop sauce.
-
22
Spread 3/4 cup cheese mixture thinly over noodles.
-
23
Spoon 1 1/2 cups sauce over.
-
24
Repeat with noodles, cheese mixture, and sauce 2 more times.
-
25
Cover with 3 noodles.
-
26
Sprinkle with remaining 1/2 cup mozzarella.
-
27
Cover with foil.
-
28
(Can be prepared 1 day ahead.
-
29
Chill.)
-
30
Preheat oven to 350F.
-
31
Bake lasagna, covered, 40 minutes.
-
32
Uncover and bake until heated through, about 15 minutes longer.
-
33
Let stand 10 minutes and serve.
