If making homemade pasta, combine the flour and eggs until a dough forms. Knead until smooth, let it rest, then roll into thin sheets using a pasta machine. Cut the sheets to fit your baking dish and keep them separated with parchment paper until ready to assemble.

If using store-bought lasagna noodles, prepare them according to the package directions if required.

Heat olive oil in a large heavy pot over medium-high heat.

Remove the sausage from its casings and add it to the pot. Let it brown without stirring for a few minutes so a flavorful crust develops. Break it into small pieces as it cooks.

Add the diced onion with a pinch of salt and cook until softened.

Stir in the garlic, crushed fennel seeds, red pepper flakes, and black pepper.

Mix in the tomato paste and cook until it darkens slightly, which helps deepen the flavor.

Add the whole tomatoes, crushing them as they go into the pot. Stir well, scraping any browned bits from the bottom.

Finish with fresh basil leaves and let the sauce simmer uncovered for about one hour.

In a bowl, combine:

Ricotta cheese

Parmesan cheese

Minced garlic

Salt

Black pepper

Optional freshly grated nutmeg

Mix well, then stir in the eggs until smooth and creamy.

Shred the mozzarella cheese using the large holes of a box grater for long strands that melt beautifully.

Keep the Parmesan ready for layering.

Spread a thin layer of meat sauce over the bottom of your baking dish.

Layer in this order:

Meat sauce

Pasta sheets

Ricotta mixture

Mozzarella

Parmesan

Repeat these layers until all ingredients are used.

Finish with:

Remaining meat sauce

A generous layer of mozzarella

Plenty of Parmesan for a golden, crispy top

Place the baking dish on a sheet pan to catch any bubbling sauce.

Bake until:

The cheese is melted

The top is golden brown

The edges are bubbling beautifully

Allow the lasagna to rest before slicing so the layers hold together.