Sausage Lasagna

Name: Sausage Lasagna
Ingredients: 1 pound bulk Italian sausage; 1 medium onion, chopped; 2 garlic cloves, minced; 1 can (6 ounces) tomato paste; 1 can (28 ounces) crushed tomatoes; 1 can (8 ounces) tomato sauce; 3 teaspoons dried basil; 3/4 teaspoon pepper, divided; 1/4 teaspoon salt; 1 large egg, lightly beaten; 1 carton (15 ounces) whole-milk ricotta cheese; 1-1/2 cups grated Parmesan cheese, divided; 12 no-cook lasagna noodles; 4 cups shredded part-skim mozzarella cheese

14 ingredients

4 steps

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Directions

1

Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
2

Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
3

In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
4

Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.