Categories: Italian, not tried, pasta

Ingredients

• 16 lasagna noodles, from a 16 oz. package
• 1 onion, chopped
• 1 lb sweet Italian sausage link, casings removed,crumbled
• 2 tablespoons tomato paste
• 3/4 teaspoon salt, divided
• 3/4 teaspoon garlic powder, divided
• 3/4 teaspoon dried Italian seasoning, divided
• 1/2 teaspoon ground black pepper, divided
• 2/3 cup milk
• 1 (26 ounce) jar marinara sauce
• 1 (32 ounce) container whole milk ricotta cheese
• 1 (8 ounce) package shredded whole-milk mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1 large egg

Directions

1. Preheat oven to 375*F.

2. Cook the noodles according to the package instructions; drain.

3. In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.

4. Reduce the heat to medium; stir in the tomato paste, 1/2 tsp. salt, 1/2 tsp. garlic powder, 1/2 tsp. Italian seasoning, and 1/4 tsp. pepper.

5. Add the milk; cook, stirring, until thickened, about 3 minutes.

6. Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.

7. Remove pan from heat.

8. Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.

9. Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13×9″ baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.

10. Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.

11. Cover the pan with foil.

12. (At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend—if you choose to do it this way, preheat the oven when you’re ready to bake.) Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.

13. Serve hot.

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