Prep 40 mins
Cook 45 mins
Say that one 5 times fast:) Oh, this is so worth all the fat and calories--please use only the full-fat ingredients; there's a BIG difference in taste and texture. Every layer of chunky sausage, creamy cheese, and spicy sauce is sheer pleasure:) Enjoy!
- 16 lasagna noodles, from a 16 oz. package (I use Barilla)
- 1 onion, chopped (1/2 cup)
- 1 lb sweet Italian sausage link, casings removed,crumbled
- 2 tablespoons tomato paste
- 3⁄4 teaspoon salt, divided
- 3⁄4 teaspoon garlic powder, divided
- 3⁄4 teaspoon dried Italian seasoning, divided
- 1⁄2 teaspoon ground black pepper, divided
- 2⁄3 cup milk
- 1 (26 ounce) jar marinara sauce (I use my mother's homemade recipe)
- 1 (32 ounce) container whole milk ricotta cheese (I use Polly-O)
- 1 (8 ounce) packageshredded whole-milk mozzarella cheese (I use Polly-O)
- 1⁄3 cup grated parmesan cheese
- 1 large egg
- Preheat oven to 375*F.
- Cook the noodles according to the package instructions; drain.
- In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
- Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
- salt, 1/2 tsp.
- garlic powder, 1/2 tsp.
- Italian seasoning, and 1/4 tsp.
- Add the milk; cook, stirring, until thickened, about 3 minutes.
- Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
- Remove pan from heat.
- Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
- Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
- Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
- Cover the pan with foil.
- **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
- Serve hot.
Wow! This is so good. It converted me to lasagna, which was quite a feat. My husband can't get enough of it. I've also made it several times for crowds, always with rave reviews. The only changes I make are about half of the ricotta and double the parmesan.
Don't know I never thought of adding italian sausage to lasagna. But this is without a doubt the best lasagna I have ever tasted, homemade or in a restaurant. Not greasy, VERY cheesy (which I love). My husband ate half a pan by himself! Thanks for sharing, A+