Spicy Lasagna Hotdish

Cook the pasta according to package directions, just to al dente. Drain in a colander set in the sink and then run cold water over the pasta to stop the cooking. Let drain.

While pasta is cooking, brown pork sausage and ground beef in a very large skillet with tall sides over medium to medium-high heat, breaking up clumps as the meats cook. Once meats have almost cooked through (with just a bit of pink left in the centers), drain and discard excess fat from skillet. Stir in onion and garlic and cook until onion is softened and translucent, about 5–7 minutes. Stir in diced tomatoes, tomato sauce, and tomato paste, along with oregano, basil, thyme, red pepper flakes, cayenne, salt, and pepper. Let simmer over medium-low heat for about 30 minutes, stirring occasionally. Fold in drained noodles, and then place half of the noodle mixture in a large casserole dish.

Preheat oven to 375°F.

In a medium bowl, whisk together ricotta and egg until well combined. Stir in 2 cups of the shredded mozzarella, 1/2 cup of the Parmesan, 2 tablespoons of the minced parsley, and 1/2 teaspoon of the kosher salt. Spread ricotta mixture evenly over the noodle mixture, leaving a 1-inch border of noodles around the edge (see photo in post). Then top ricotta mixture with the remaining noodles mixture.

Cover hotdish with foil and bake for 30 minutes, or until hotdish is starting to bubble a bit. Then remove dish from oven and remove foil. Top hotdish with the remaining 2 cups of shredded mozzarella and the shredded cheddar. And finally, sprinkle remaining 1/4 cup of Parmesan over it all. Place in oven again and bake for another 10–15 minutes, uncovered, until cheeses are nicely melted and hotdish is bubbling hot. Then place hotdish under broiler for a few minutes, until cheeses are browned to your liking. Remove from oven and sprinkle with additional minced fresh parsley. Serve hot.