Patsy's Meatball Lasagna

• lbs fresh lasagna sheets (4 by 8 inch )↗2 1⁄4
• coarse salt↗
• cups pasta sauce (homemade or store-bought)↗10
• cups meatballs (1/2 recipe meatballs for Patsy)3
• cups freshly grated pecorino romano cheese1 1⁄3
• cup chopped fresh basil leaf, plus more for garnish1⁄4
• lbs sweet Italian sausage, broiled and thinly sliced↗2
• lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups)↗2
• cups fresh ricotta cheese↗2
• large egg↗1

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.

2. 2

   Preheat oven to 450 degrees.

3. 3

   Pour 1 cup sauce into a shallow baking dish; set aside.

4. 4

   Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

5. 5

   Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.

6. 6

   Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.

7. 7

   Repeat with remaining 3 cut sheets and corners.

8. 8

   Line edges of pan in the same manner using full-size sheets dipped lengthwise.

9. 9

   Finish lining the bottom of the pan with 2 full sheets.

10. 10

    In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.

11. 11

    Pour over 1 cup sauce, and cover with 2 lasagna sheets.

12. 12

    In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.

13. 13

    Pour over 1 cup sauce, and cover with 2 lasagna sheets.

14. 14

    In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.

15. 15

    Pour over 1 cup sauce, and cover with 2 lasagna sheets.

16. 16

    In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.

17. 17

    Top with 1 cup sauce.

18. 18

    Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

19. 19

    Cover lasagna with a clean, damp kitchen towel.

20. 20

    Double-wrap baking dish in aluminum foil.

21. 21

    Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.

22. 22

    Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.

23. 23

    Remove from oven; let stand 15 minutes before serving.

24. 24

    Garnish with remaining basil, and serve with remaining sauce, if desired.