Lasagne all'Arrabbiata

Ingredients

2 tablespoons olive oil

1 pound mild Italian sausage

4 oz diced pancetta (optional)

24oz jar good quality arrabbiata sauce (I use Rao's)

1/2 cup water (fill the empty marinara sauce jar)

15oz whole milk ricotta

1/2 cup freshly grated pecorino romano cheese

2/3 cup torn fresh basil

18oz fresh lasagna sheets (I buy from Wegman's)

16 oz fresh mozzarella, cut into thin pieces, and broken up into chunks

Freshly grated parmigiano reggiano cheese to taste

Method

In a large skillet, heat the olive oil. Add the ground Italian sausage and pancetta. Let the sausage get golden on one side before breaking it up with a spoon and continuing to brown.

When the meat is all the way cooked through, pour over the arrabbiata sauce sauce. Then fill the jar with 1/2 cup water, shake it up, and add to the skillet. Simmer on low, uncovered for 30 minutes. Skim the fat, then stir in the ricotta.

Preheat the oven to 375° F.

I like to use a 8x10" dish, but you can cut the lasagna sheets to fit your pan. Layer the lasagna, starting with a little bit of sauce at the bottom, then the pasta, then more sauce, broken up mozzarella pieces, basil, then more pasta, sauce, repeat. On the last layer, generously grate parmigiano reggiano.

Cover with aluminum foil and bake 30 mins covered, then remove the foil and bake 20 more minutes, or until bubbling and golden brown. Let cool 10 mins before cutting.