Lasagna for a Crowd

Steps

1. Heat the oven to 375°F. Boil the noodles in a large pot of water until just tender, about 1 minute less than the package directs. Drain in a colander, run cold water over them and lay them flat on a clean kitchen towel so they don't stick.
2. Meanwhile, set a large skillet over medium-high heat and cook the beef, sausage and onion, breaking the meat into small crumbles, until browned and no longer pink, 8 to 10 minutes. Add the garlic, cook 1 minute, and spoon off the fat.
3. Add the marinara, tomato paste, Italian seasoning, 1/2 teaspoon salt and the pepper. Let the sauce bubble gently for 10 minutes, stirring now and then, so it thickens a little.
4. For the filling, beat the egg in a medium bowl. Stir in the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, parsley and 1/4 teaspoon salt until smooth.
5. Layer the lasagna in a 9x13-inch baking dish. First goes a thin coat of sauce, about 1 cup, then 3 noodles side by side, one third of the cheese filling and 1 1/2 cups of sauce.
6. Make two more layers of noodles, cheese filling and sauce the same way. Top with the last 3 noodles and cover them with all the sauce that is left.
7. Seal the dish with foil and set it on a rimmed baking sheet to catch drips. Bake 45 minutes.
8. Take off the foil, scatter the 2 1/2 cups mozzarella and 1/4 cup Parmesan over the top, and bake 15 to 20 minutes more. It is done when the cheese is golden, the edges bubble and the center reads 165°F.
9. Let the lasagna rest for 30 minutes so the layers set, then cut it into 12 squares.

Good to know

• Make ahead: build the lasagna up to 1 day early, cover and refrigerate. It goes into the oven cold, so give it about 15 extra minutes under the foil.
• Feeding more? Make two pans and bake them on racks in the upper and lower thirds of the oven, swapping their places halfway through. Allow 10 to 15 extra minutes.
• Leftovers keep 3 to 4 days in the refrigerator. Reheat single squares in the microwave, or wrap them well and freeze for up to 3 months.
• Swap: hot Italian sausage gives the sauce a gentle kick.