Ingredients:

  • 1 lb ground Italian sausage
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 24 oz marinara sauce
  • 1.5 cups beef broth
  • 10 oz traditional lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1.5 cups low-moisture mozzarella, shredded
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the ground Italian sausage, breaking it into small crumbles. Cook 5-7 minutes until deeply browned and crispy, breaking it up with your spoon.
  2. Add the diced onions to the skillet and cook for 3-4 minutes until translucent. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for about 1 minute until fragrant.
  3. Pour in the beef broth and use your spoon to scrape those browned bits off the bottom. Wait until it starts to simmer.
  4. Stir in the 24 oz of marinara sauce and bring the whole mixture to a gentle bubble.
  5. Stir in the broken lasagna noodles, ensuring they are mostly submerged in the liquid. Simmer 12-15 minutes with the lid on. Stir every 4 minutes to ensure the noodles don't stick to the bottom.
  6. Test a noodle. It should be tender but still have a slight bite (al dente). Cook 2 more minutes uncovered if the sauce is too thin.
  7. Drop spoonfuls of the ricotta across the top of the mixture. Don't stir it in completely; you want those distinct pockets.
  8. Sprinkle the mozzarella and Parmesan over everything. Cover for 2 minutes until the cheese is molten and bubbly.
  9. Remove from heat and garnish with the fresh basil. Let it rest for 5 minutes before serving. This allows the sauce to set so it's not soupy.