Categories: Pasta

Ingredients

• 1 lb. bulk Italian sausage
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 oz. can tomato paste
• 28 oz. can crushed tomatoes
• 8 oz. can tomato sauce
• 3 tsp dried basil
• 3/4 tsp pepper, divided
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 15 oz. ricotta
• 1 1/2 cups grated Parmesan, divided
• 12 no-cook lasagna noodles
• 4 cups shredded mozzarella

Directions

1. Sauce: Cook sausage and onion; drain. Add garlic and tomato paste; cook and stir 1 minute. Stir in tomatoes, tomato sauce, basil, pepper and salt. Simmer until sauce is slightly thickened.

2. Filling: Spread 1 1/2 cups of the sauce onto the bottom of a greased 13×9-in. dish. Mix egg, ricotta, 1 1/4 cups Parmesan and pepper.

3. Layers: Place four noodles over the sauce. Top with 1 1/2 cups ricotta blend, 1 1/2 cups mozzarella and 1 1/2 cups sauce. Repeat the layers. Top with the remaining noodles, sauce and cheese.

4. Finale: Cover the lasagna with greased foil. Bake at 400 for 30 minutes. Uncover and bake until cheese is golden. Let stand 15 minutes before serving.

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