Adapted from a recipe found on http://www.amateurgourmet.com
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 3 cloves garlic, pressed
- 1 1/2 lbs sweet Italian pork sausage, removed from casing
- 1 (28 oz) can diced tomatoes
- 1/4 cup chopped fresh flat-leaf parsley, divided
- salt, freshly ground black pepper
- 9 lasagna noodles
- 15 oz ricotta cheese
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg
- 1 lb fresh mozzarella, thinly sliced
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet. Add the onion and cook over medium-low heat until translucent. Add the garlic and cook just until the garlic is fragrant, about one minute. Add the sausage, break it up with a wooden spoon and cook until the sausage is no longer pink, about 8 minutes. Add the tomatoes, salt and pepper. Simmer uncovered for 15 to 20 minutes until thickened; taste and adjust the seasoning. Remove the sauce from the heat and add 2 tablespoons chopped parsley.
Meanwhile, cook the noodles according to package instructions. Drain and spread on a sheet of foil or cutting board.
In a medium bowl, combine the ricotta, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Spread some sauce on the bottom of a baking dish. Add a layer of pasta (3 noodles), half the mozzarella, half the ricotta (spread it around with a spatula) and 1/3rd of the sauce. Sprinkle with 1/3 cup of Parmesan. Add another layer of pasta, the other half of mozzarella, the other half of ricotta, and 1/3rd of the sauce. Sprinkle with 1/3 cup of Parmesan. Put another layer of noodles on top, spread with the remaining sauce, sprinkle with the remaining Parmesan, cover and bake for 20 minutes. Uncover and bake for 10 or 15 more minutes. Remove from the oven and let rest for 10 minutes before serving.