Sausage Lasagna

Ingredients

• 1 container (15 oz) whole-milk ricotta cheese
• 2 cups shredded mozzarella cheese (8 oz)
• 1 jar (26 oz) tomato basil pasta sauce
• 2 tablespoons butter
• 1 lb bulk mild Italian sausage
• 1 cup diced red onion
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 oz no-boil lasagna noodles (from 8-oz package), broken in 3 pieces
• ½ cup shredded Parmesan cheese
• ¼ cup thinly sliced fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F. Combine the ricotta and mozzarella cheeses in a medium bowl and set aside. Pour the tomato basil pasta sauce into a separate large bowl.
2. 2Melt the butter in a 5-quart ovenproof Dutch oven over medium-high heat.
3. 3Add the mild Italian sausage, diced red onion, salt, and pepper to the pot. Cook for 6 to 8 minutes, stirring often, until the meat is fully browned and the onions are soft, then drain any excess fat.
4. 4Transfer the cooked sausage and onion mixture into the large bowl with the pasta sauce and stir well to combine.
5. 5Spoon 2 cups of the meat sauce into the bottom of the empty Dutch oven and spread it into an even layer. Arrange one-third of the broken no-boil lasagna noodles over the sauce, followed by half of the ricotta cheese blend.
6. 6Pour 1 cup of the meat sauce over the cheese layer. Add another third of the broken noodles, then spread the rest of the ricotta mixture on top.
7. 7Layer the final third of the noodles into the pot and cover them completely with the remaining meat sauce. Scatter the shredded Parmesan cheese evenly across the surface.
8. 8Cover the Dutch oven and bake for 15 minutes. Remove the lid and continue baking for another 10 to 15 minutes until the noodles are tender and the edges are browned and bubbling. Garnish with the sliced fresh basil before serving.
9. 9Tuck any small, broken fragments of the lasagna noodles into the sauce layers during assembly to ensure nothing goes to waste.

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