Tomato-Sausage Lasagna

So delicious and so Italian!! Just a note, If you soak the noodles in hot tap water while making the sauce, it eliminates the need to boil them!! Just a little hint -

• Ready In: 40 mins
• Serves: 8

Ingredients

• 12  dried  lasagna noodles, uncooked
• 2  teaspoons olive oil
• 1  large onion, chopped
• 4  garlic cloves, finely chopped
• 1 1⁄2 teaspoons  dried Italian seasoning
• 1⁄4 teaspoon red pepper flakes
• 1  lb  sweet Italian sausage, casing removed
• 2 (28 ounce) cans whole canned tomatoes, in puree
•  coarse  salt and pepper
• 6  cups mozzarella cheese, shredded
• 3⁄4 cup parmesan cheese, shredded

Directions

1. Fill a 9x13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing the sauce.
2. MAKE SAUCE: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
4. Add tomatoes, and their purée, breaking up tomatoes with a spoon or your fingers; bring to a boil.
5. Reduce to rapid simmer, and cook, stirring occasionally until thickened, about 20 minutes. You should have about 8 cups of sauce. Season with salt and pepper.
6. Preheat oven to 350°F
7. Drain noodles, transfer to a baking sheet; dry dish with paper towels.
8. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella and 1/4 cup Parmesan.
9. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of the mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
10. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.