Ingredients
Method
Preheat the oven:
- Preheat your oven to 350°F (175°C).
Brown the meat:
- In a heavy pot, heat a thin film of oil over medium heat. Add the ground meat (Italian sausage, beef, pork, or rotisserie chicken). Let it sit to brown, then stir occasionally until the meat is well-browned. Remove excess fat if needed.
Cook the aromatics:
- Add chopped onion and garlic to the pot with the browned meat. Reduce heat to medium-low and cook until soft, about 5 minutes.
Deglaze the pot:
- Pour in a small cup of red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine cook off for about 2 minutes.
Simmer the sauce:
- Stir in the crushed tomatoes, oregano, bay leaves, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer on low heat for about 30 minutes, stirring occasionally.
Boil the pasta:
- In a large pot of salted water, boil the pasta until just shy of al dente (1-2 minutes less than the package suggests). Drain and toss with a little olive oil to prevent sticking.
Assemble the bake:
- In a 9x13-inch baking dish, spread a thin layer of sauce at the bottom. Add a layer of pasta, followed by more sauce and a blanket of cheese. Repeat layers, ensuring not to overload any one layer.
Bake:
- Cover the dish with foil and bake for 30 minutes at 350°F. Uncover and bake for an additional 10-15 minutes at 400°F to get a golden, bubbly top. For a deeper lasagna-style bake, try 375°F for 60 minutes, then broil briefly.
Serve:
- Let the dish rest for 10-15 minutes before slicing to allow the layers to set.
Notes
- You can make this dish ahead of time by assembling the casserole and refrigerating it overnight. This helps the layers set and makes slicing easier.
- If you prefer a vegetarian version, swap out the meat for vegetarian sausages or roasted vegetables.
- The dish can be frozen after baking and reheated for later use. Be sure to let it cool completely before freezing.