Homemade Lasagna

Add the Italian sausage to a deep skillet and cook over medium heat until browned.

While the sausage is cooking, dice the onion and add it to the skillet. Stir and cook until the onion has softened (about 3 minutes).

Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine.

Partially cover the skillet with a lid, turn the heat down to medium-low, and let the sauce simmer while preparing the other ingredients. Stir occasionally.

Preheat the oven to 350ºF.

In a bowl, combine ricotta cheese, Italian cheese blend, egg, and pepper. Stir until combined and set aside.

Fill a large pot with water, add ½ Tbsp salt, and bring it to a boil. Once boiling, add the noodles and cook until tender (about 8 minutes). Drain the noodles.

Spread about 1 cup of sauce over the bottom of a 9x13-inch casserole dish.

Lay three noodles on top of the sauce, spread ⅓ of the cheese mixture evenly over the noodles, and repeat layers (sauce, noodles, cheese) two more times.

Finish with remaining sauce and top with shredded mozzarella.

Cover the dish with foil and bake for 40 minutes.

After 40 minutes, remove the foil, turn the oven from bake to broil, and broil for about 5 minutes or until the cheese is slightly brown. Watch closely while broiling.

Sprinkle with chopped parsley if desired, slice into nine (or twelve) pieces, and serve.