8 ounces Grana Padano or Parmigiano-Reggiano, grated
1 pound bulk hot or mild Italian sausage, cooked, chilled and chopped in the food processor
Steps:
Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass baking dish with the melted butter.
Place the ricotta, egg, parsley, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix thoroughly.
Assemble the lasagna by evenly spreading 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Cover the sauce with some of the raw pasta sheets, cutting and piecing together the pasta as necessary to fit the dish (see Cook's Note).
Spread 3/4 cup of the ricotta mixture evenly over the pasta using an offset spatula or your desired utensil. Make sure to get the ricotta to the edges and corners of the dish. Pour 1/2 cup of the tomato sauce onto the ricotta and spread evenly.
Sprinkle 1 lightly filled (not packed) cup of the mozzarella over the top, followed by a light handful of Grana Padano and roughly one-fifth of the cooked and chopped sausage. Repeat 4 more times, starting with the pasta.
For the sixth and final layer, begin by laying your pasta, then spread the remaining sauce on top. Sprinkle the remaining mozzarella over the sauce. Cover the dish well with aluminum foil to trap in moisture and help the raw pasta cook.
Bake, covered, for 30 minutes, then uncover the lasagna and cook until the lasagna has crisped and browned to your liking, 15 to 30 minutes more. Serve with extra warmed tomato sauce and garnish with any remaining Grana Padano and parsley.
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