📖 Instructions

1. Prepare the Calamari: First, gently rinse 1.5 pounds of fresh calamari tubes and tentacles under cold water. Pat them dry with paper towels. Slice the tubes into half-inch rings. If the tentacles are large, halve or quarter them.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and 1 small finely chopped onion. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes. Be careful not to burn the garlic!
3. Add the Tomato Sauce Base: Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of tomato sauce. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and a generous pinch (about 1/4 teaspoon) of red pepper flakes for a spicy kick. Season with salt and freshly ground black pepper to taste. Give it a good mix. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor becomes! Pro-tip: Adding a pinch of sugar can balance the acidity of the tomatoes.
4. Cook the Calamari: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced calamari and cook, stirring frequently, for just 2-3 minutes, until it turns opaque and slightly firm. Be very careful not to overcook it, or it will become rubbery! Remove the calamari from the skillet and set aside. Leave any accumulated juices in the pan; we'll use those for extra flavor.
5. Combine Calamari and Sauce: Add the cooked calamari to the pot of tomato sauce. Stir gently to combine and let it simmer for another 5 minutes to allow the flavors to meld together.
6. Prepare the Cheese Mixture: In a medium bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1 large egg, lightly beaten, and a pinch of salt and pepper. Mix well until everything is evenly combined.
7. Cook the Lasagna Noodles: While the sauce is simmering, cook 9 lasagna noodles according to the package directions. Make sure to cook them al dente, as they will continue to cook in the oven. Drain the noodles and lay them flat on a lightly oiled baking sheet to prevent them from sticking together.
8. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of the calamari tomato sauce on the bottom of a 9x13 inch baking dish. Arrange three lasagna noodles over the sauce, slightly overlapping if necessary.
9. Layer One: Spread half of the ricotta cheese mixture evenly over the noodles. Sprinkle with 1/2 cup of shredded mozzarella cheese. I would highly recommend the whole milk mozzarella. It adds so much richness!
10. Layer Two: Spoon half of the remaining calamari tomato sauce over the mozzarella. Arrange three more lasagna noodles over the sauce.
11. Layer Three: Spread the remaining ricotta cheese mixture over the noodles. Sprinkle with another 1/2 cup of mozzarella cheese.
12. Final Layer: Spoon the remaining calamari tomato sauce over the mozzarella. Top with the last three lasagna noodles. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top.
13. Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. The lasagna should be heated through and the sauce bubbling around the edges.
14. Rest Before Serving: Remove the lasagna from the oven and let it rest for at least 10-15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice. Garnish with fresh parsley, and serve hot.