“The View” co-hosts might have their differences but there’s one thing everyone can agree on: Joy Behar’s legendary lasagna.
A dish that is often discussed on the show, Behar makes Whoopi Goldberg a piece of her coveted Italian dish for Goldberg’s birthday every year.
“She’s an EGOT. She deserves the lasagna,” Behar said of Goldberg in her instructional video.
“This is so easy to do, any idiot can do this,” she joked. “I don’t know why they make such a big fuss over it. It’s just lasagna.”
Behar takes us into her kitchen to make her much talked about lasagna.
JOY'S FAMOUS LASAGNA
• 1/2 box lasagna noodles
• 1 1/2 lbs sweet Italian sausage (removed from casings)
• 1 lb. whole milk mozzarella cheese, shredded
Ingredients for Sauce
• 2 tbsp. extra virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 1/4 cup flat-leaf parsley, chopped
• 1 28 oz can crushed Italian tomatoes
• 1 6 oz can tomato paste
• 1/4 cup fresh oregano
• 1/2 cup fresh basil (chopped)
• 2 tsp. sea salt
• 3/4 tsp. black pepper
Ingredients for Cheese Mixture
• 1 lb. whole milk ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 extra large egg, beaten
• 1/4 cup Parmesan cheese, grated (for garnish)
1. Prepare Oven & Noodles
Preheat the oven to 400 degrees F and position the oven rack in the middle. Soak lasagna noodles in hot tap water while you cook your sauce or according to box directions.
2. Make The Sauce
Heat the olive oil in a large saucepan and add chopped onion cooking over medium-low heat until translucent (about 5 minutes). Then, add the garlic and stir for one more minute. Add the crushed tomatoes, marinara sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.
3. Cook The Sausage
While your sauce is simmering, cook the sausage in deep skillet over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.
4. Prepare The Cheese Mixture
While the sauce and sausage are cooking, make the cheese filling. In a large bowl, combine ricotta, one cup of Parmesan, the beaten egg, chopped parsley, sea salt and freshly ground black pepper. Set aside.
5. Assemble the layers
Ladle one-third of the meat sauce into a 9"x 12"x 2" casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta and the remaining sauce.
Sprinkle with the remaining 1/4 cup of Parmesan on top and bake uncovered for 35 minutes, or until the sauce is bubbling.
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