Italian Sausage Lasagna

Ingredients

• 1 (9 ounce) package no-boil lasagna noodles
• 1 lb mild Italian sausage
• 1 medium onion, chopped
• 28 ounces whole canned tomatoes (undrained)
• 12 ounces tomato paste
• 2 teaspoons sugar
• 1/4 cup fresh basil, torn into small pieces
• 1/4 teaspoon black pepper, freshly ground
• 15 ounces ricotta cheese
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon sea salt
• 3/4 cup parmigiano-reggiano cheese, grated
• 4 cups mozzarella cheese, grated

Directions

1. 1

   Crumble Italian sausage into a large skillet. Brown sausage until no longer pink and drain onto paper towels. Wipe out skillet with paper towels. Add 1 tablespoon olive oil to pan and heat until shimmering. Add onion and saute until translucent.

2. 2

   Stir in the cooked Italian sausage, tomatoes (undrained), tomato paste, sugar, half of the basil and the pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally and breaking up the tomatoes with the back of a spoon.

3. 3

   In a small bowl blend ricotta, egg, parsley, Parmaigano-Reggiano and 1/2 teaspoon salt.

4. 4

   Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil.

5. 5

   Bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes more. Let stand 10 minutes before cutting and serving.