Recipe Background
There's more than enough of this More-To-Love Lasagna to feed everyone at your table and have them come back for seconds, and maybe even thirds! That's the beauty of this dish... well, that and the layers upon layers of flavor nestled into each bite. Homemade rich meat sauce, tender noodles, tangy ricotta filling, melty mozzarella, and nutty parmesan combine to invigorate your tastebuds. There's just so much to love about this More-To-Love Lasagna. In fact, you might just find even more things to love about it once you dig in and enjoy!
There's more than enough of this More-To-Love Lasagna to feed everyone at your table and have them come back for seconds, and maybe even thirds! That's the beauty of this dish... well, that and the layers upon layers of flavor nestled into each bite. Homemade rich meat sauce, tender noodles, tangy ricotta filling, melty mozzarella, and nutty parmesan combine to invigorate your tastebuds. There's just so much to love about this More-To-Love Lasagna. In fact, you might just find even more things to love about it once you dig in and enjoy!
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 3 teaspoons dried basil
- 3/4 teaspoon pepper divided
- 1/4 teaspoon salt
- 1 large egg lightly beaten
- 1 (15-ounce) carton whole-milk ricotta cheese
- 1 1/2 cups parmesan grated, divided
- 12 no-cook lasagna noodles
- 4 cups part-skim mozzarella cheese shredded
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook and crumble the sausage with the onion until the sausage is no longer pink, about 5-7 minutes. Drain the fat.
- Add the garlic and the tomato paste to the skillet and cook for 1 minute.
- Stir in the tomatoes, the tomato sauce, the basil, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer, uncovered, until slightly thickened, about 10-15 minutes.
- Mix the egg, the ricotta, 1 1/4 cups of the parmesan, and the remaining 1/4 teaspoon of pepper in a large bowl.
- Spread 1 1/2 cups of the meat sauce into the prepared baking dish.
- Layer with 4 of the noodles, 1 1/2 cups of the ricotta mixture, 1 1/2 cups of the mozzarella, and 1 1/2 cups of the sauce.
- Repeat the layers once.
- Top with the remaining noodles, sauce, mozzarella, and parmesan.
- Bake, covered with greased foil, for 30 minutes.
- Uncover and bake until the cheese is lightly golden, about 5-10 minutes.
- Slice and serve.
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