Active Time

　　30 min

　　Total Time

　　2 hr

　　

Ingredients

Serves 12

　　

For sauce:

3 onions, chopped

　　1 tablespoon unsalted butter

　　2 tablespoons olive oil

　　1/2 teaspoon dried oregano

　　1/2 teaspoon dried thyme

　　6 garlic cloves, minced

　　3 (28- to 32-oz) cans crushed tomatoes in thick purée

　　1 cup chopped fresh parsley

　　1/4 cup fresh orange juice

　　

For lasagne:

18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)

　　2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)

　　1 cup freshly grated parmesan

　　

Make sauce:

Step 1

Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.

　　

Step 2

Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.

　　

Assemble lasagne:

Step 3

Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.

　　

Step 4

Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)

　　

Step 5

Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.

　　

Step 6

Serve lasagne with some of remaining sauce, reheated.

　　Cooks' notes:

　　•Sauce may be made 3 days ahead and chilled, covered.

　　• You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella. Cool completely, then chill, covered. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 375°F oven until hot, 20 to 30 minutes.