Recipe for lasagna as seen on Good Day

TOLEDO, Ohio — Monday is National Lasagna Day! Good Day on WTOL 11 observed it with Dennis Torongo of Carrabba's, who showed us how to whip up the dish. 

Ingredients

• Olive oil for the baking sheet pan and lasagna sheets
• 1 1/2 pounds sweet or hot Italian sausage, casings removed, or ground round beef (85% lean)
• Five fresh lasagna sheets
• About 7 cups of pomodoro sauce
• 2 cups (8 ounces) freshly grated Romano cheese, plus more for serving
• 1 pound (4 cups) shredded part-skim mozzarella
• 1 1/2 pounds whole milk or part-skim ricotta cheese
• Fine chopped fresh flat-leaf parsley for serving

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Lightly oil a 13-by-9-inch baking pan. 
2. Cook the sausage in a large skillet over medium heat, breaking up the sausage well with the side of a spoon, until cooked through. This should take about 10 minutes. Using a slotted spoon, transfer the sausage to a bowl, discarding the fat in the skillet. Set aside
3. Bring a large pot of water to a boil over high heat. Add salt to taste. Trim the lasagna sheets to fit the baking pan, if necessary. Add the lasagna sheets, one at a time, stirring gently to keep the sheets from sticking to each other. Cook just until al dente, about 2 minutes (the water does not have to return to a boil). 
4. Drain and rinse under cold running water. Separate and toss the lasagna sheets with 2 tablespoons of oil to discourage sticking.
5. Set aside 1/2 cup of Romano cheese for the topping. Spread 3/4 cup of the sauce on the bottom of the baking dish. Top with one lasagna sheet. Sprinkle with one-quarter each of the mozzarella, Parmesan and sausage, dot with one-quarter of the ricotta, and top with 3/4 cup of pomodoro sauce.
6. Repeat three time with three more sheets, the mozzarella, Parmesan, sausage, ricotta and pomodoro sauce.
7. Top with the final lasagna sheet, 1 cup pomodoro sauce, and the reserved Parmesean cheese. Cover loosely with aluminum foil. Reserve the remaining pomodoro sauce.
8. Put the baking dish on a rimmed baking sheet. Bake for 45 minutes. Uncover and bake until the lasagna is bubbling, about 30 minutes more.
9. Let stand for 15 minutes before serving.
10. To serve, reheat the remaining pomodoro sauce. Cut the lasagna into nine portions. Transfer each to a dinner plane, top with pomodoro sauce and sprinkle with Romano and parsley.

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