PREPARATION INSTRUCTIONS:

• We went ahead and pre-baked this for you so you can get dinner on the table in a reasonable amount of time.
• You can either bake the whole tray (at 350 on a sheet pan to catch or drips) for about 30 minutes with the lid on. Remove lid and bump oven temperature up to 475. Continue cooking for about 15 minutes, or until the cheese on top is nice and crispy! Let rest for about 10 minutes before slicing.
• Alternatively, you can slice the lasagna cold and take the slices out of the tray. Bake on a sheet pan or in a casserole dish (ideally with some parchment paper or foil under the lasagna to save you some clean up time) at 375 for about 15-20 minutes, or until the lasagna is nice and crispy on the top and fully warmed through!
  

INGREDIENTS: de cecco ridged lasagna noodles, whole milk ricotta, aged provolone, parmesan, cream, san marzano tomatoes, olive oil, garlic, with optional fennel sausage (pork, spices)