-Italian Sausage -Yellow Onion -Canned Crushed Tomatoes -Tomato Paste -Italian Seasoning -Ricotta -Shredded Italian Cheese Blend
-Egg -Pepper -Lasagna Noodles -Shredded Mozzarella -Italian Parsley
Start by browning Italian sausage in a deep skillet. While the sausage cooks, dice yellow onion. Add the diced onion to the sausage and continue to cook for a few minutes more, or until the onion has softened.
Add crushed tomatoes, tomato paste, and Italian seasoning. Stir to combine.
Partially cover the pan with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the rest of the ingredients. Stir the sauce occasionally as it simmers.
Preheat the oven to 350ºF. Next, prepare the cheese filling. Add whole milk ricotta, shredded Italian cheese blend, egg, and freshly cracked pepper to a bowl. Stir until everything is evenly combined, then set the cheese aside.
Fill a large pot with water and add salt. Bring the water to a boil, then add lasagna noodles. Boil the noodles just until they’re tender (about 8 minutes), making sure not to overcook the noodles. Soft noodles tear easily and they will get mushy as the lasagna bakes. Drain the noodles in a colander.
Spread the meat sauce over the bottom of a large baking dish. Lay lasagna noodles on top of the sauce. Divide the cheese mixture into portions, then spread one of the portions evenly over the noodles.
Repeat the sauce-noodles-cheese layers two more times (for a total of three layers), then top with the rest of the meat sauce and shredded mozzarella.
Cover the lasagna with foil and bake in the preheated 350ºF oven for 40 minutes. After 40 minutes, remove the foil and turn the heat on to broil.
Broil the lasagna for about five minutes or just until the cheese gets a little brown on top. Broilers can vary quite a bit, so watch the lasagna closely during this step! Top the baked lasagna with chopped parsley if desired.