Ingredients:
16 lasagna noodles, from a 16 oz. package ( I use Barilla)
1 onions, chopped ( 1/2 cup)
1 lb sweet Italian sausage links, 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) jars marinara sauce ( I use my mother’s homemade recipe)
1 (32 ounce) containers whole milk ricotta cheese ( I use Polly-O)
1 (8 ounce) packages shredded whole-milk mozzarella cheese ( I use Polly-O)
1/3 cup grated parmesan cheese
1 large eggs
Directions:
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.
pepper.
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 13×9″ 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.
Servings: 8
Time preparation: 40 min.
Time total: 85 min.