Ingredients
1 pound bulk Italian sausage1 medium onion, chopped2 garlic cloves, minced1 can (6 ounces) tomato paste1 can (28 ounces) crushed tomatoes1 can (8 ounces) tomato sauce 3 teaspoons dried basil3/4 teaspoon pepper, divided 1/4 teaspoon salt1 large egg, lightly beaten1 carton (15 ounces) whole-milk ricotta cheese1-1/2 cups grated Parmesan cheese, divided 12 no-cook lasagna noodles4 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining 1/4 teaspoon pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
