Sausage Lasagna

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 3 teaspoons dried basil
• 3/4 teaspoon pepper, divided
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 carton (15 ounces) whole-milk ricotta cheese
• 1-1/2 cups grated Parmesan cheese, divided
• 12 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese

1. Preheat oven to 400u0b0. 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.
2. 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.
3. In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining 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.
4. Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

italian sausage, onion, garlic, tomato paste, tomatoes, tomato sauce, basil, pepper, salt, egg, ricotta cheese, parmesan cheese, noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/sausage-lasagna/ (may not work)