Deconstructed Lasagna

• 1 jar 24-26 Oz Marinara Sauce
• 2- 1/2 cups Water
• 8 ounces, weight Lasagna Noodles, Regular, Uncooked
• 1 pound Bulk Italian Sausage
• 2 cloves Garlic, Minced
• 2 ounces, weight Freshly Grated Parmesan Cheese
• 2 Tablespoons Fresh Parsley, Chopped
• 1 cup Whole Milk Ricotta Cheese
• 1/2 cups Mozzarella Cheese, Whole Milk, Shredded
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Fresh Basil, Julienned
• Additional Grated Parmesan Cheese

1. Combine water and Marinara sauce in deep-sided skillet.
2. Cover and bring to a boil
3. Meanwhile, break lasagna noodles crosswise into thirds or quarters.
4. Stir noodles into sauce, reduce heat, cover and simmer for 20-25 minutes, or until noodles are tender.
5. As noodles simmer, cook sausage in saute pan until cooked and no longer pink.
6. Drain fat, crumble sausage, and add minced garlic and cook for an additional 1-2 minutes.
7. Stir Sausage into noodles and sauce.
8. In the meantime, combine Parmesan, Ricotta, and mozzarella cheese, along with 1 Tablespoon of the parsley and black pepper.
9. When Noodles are just tender, Drop spoonfuls of the cheese mixture over the noodles.
10. Cover and simmer 3-5 minutes or until cheese mixture is heated through.
11. Top with basil and additional Parmesan cheese if desired.

water, weight lasagna noodles, italian sausage, garlic, parmesan cheese, fresh parsley, milk ricotta cheese, mozzarella cheese, freshly ground black pepper, fresh basil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/deconstructed-lasagna/ (may not work)