Lasagna with Meatballs and Sugo
I hope you’ve saved some meatballs and sugo (page 146) for this wonderful fresh-pasta lasagna. But if you haven’t, you can follow the basic procedure using sliced, cooked Italian sausage meat instead of the meatballs and another tomato sauce. Note that you’ll need a bit more than a single batch of egg pasta dough—4 extra ounces to be specific—so just make two batches and freeze the extra.