Sausage Basil Lasagna

Preheat oven to 375 degrees

Sauce:

2 TBSP olive oil

1 lbs spicy Italian sausages, casings removed (I do a mix of spicy and sweet)

½ medium onion, diced

1 TBSP minced garlic

2 tsp dried oregano

¼ tsp crushed red pepper

1-28oz can crushed tomatoes with puree

1-14 oz can diced tomatoes with green pepper and onion, not drained

Sauce Directions:

In large saucepan heat olive oil over medium heat. Add sausage and mash until small pieces. Add onion, garlic, oregano and red pepper. Cook until sausage is done. Add crushed tomato and diced tomato. Ring to a boil, then reduce to a simmer. Simmer for 5 minutes.

Filling:

1 ½ cup packed fresh basil leaves

1-15oz part skim ricotta cheese

2 cups shredded mozzarella cheese

3/4 cup grated parmesan cheese

1 egg

½ tsp salt

¼ tsp pepper

Filling Directions:

Combine all ingredients in a food processor. Pulse until mixed but still chunky.

Assembly:

12 uncooked lasagna noodles

3 cups shredded mozzarella cheese

1 cup parmesan cheese

How to assemble:

Grease a 9×13 glass dish. Spread 1 ¼ cups sauce. Place 3 noodles side by side over sauce. Top with 1 ½ cups of filling by dropping spoonfuls and spreading evenly. Sprinkle with ¾ cup mozzarella cheese and ¼ cup parmesan cheese. Repeat layering 2 more times starting with sauce. Top with last 3 noodles, remaining sauce and sprinkle evenly with remaining cheese.

Spray a piece of foil (big enough to cover the dish) with non-stick spray. Cover lasagna with foil, greased side down.

Bake 40 minutes. Then remove foil, increase temperature to 400 degrees and bake another 20 minutes. Allow to sit for 20 minutes before serving.