Galley-Wise Lasagna

• 1 lb Italian sausage
• 2 garlic cloves, minced
• 12 cup chopped onion
• 14 teaspoon red pepper flakes
• salt & fresh ground pepper
• 6 ounces curly-edged lasagna noodles
• noodles
• 1 (26 ounce) jar spaghetti sauce, such as marinara sauce (about 3 cups)
• 2 cups water
• 23 cup mozzarella cheese, shredded
• 12 cup grated parmesan cheese, divided
• 34 cup whole milk ricotta cheese
• 14 cup minced fresh basil

1. Saute meat and onion in 12-inch nonstick skillet over high heat, breaking sausage it into pieces, until fat renders, 3 to 5 minutes.
2. Drain meat and return it to skillet.
3. Stir in garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium-high heat for about 30 seconds.
4. Sprinkle broken noodles into skillet, then pour in tomato sauce and water.
5. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.
6. Turn off heat.
7. Stir in 1/4 cup of mozzarella and 1/4 cup of Parmesan.
8. Season with salt and pepper.
9. Mix 1/2 cup grated parmesan cheese into ricotta cheese.
10. Dot heaping tablespoons of ricotta over noodles.
11. Sprinkle with remaining mozzarella and Parmesan cheese.
12. Cover and let stand off heat until cheeses melt, 3 to 5 minutes.
13. Sprinkle with basil before serving.

italian sausage, garlic, onion, red pepper, salt, curly, noodles, water, mozzarella cheese, parmesan cheese, milk ricotta cheese, fresh basil

Taken from www.food.com/recipe/galley-wise-lasagna-185226 (may not work)