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
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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.
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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.
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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.
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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.