2 tbsp butter
2 tbsp olive oil
1 lb sweet bulk Italian sausage
1 tbsp minced garlic
1/4 cup fresh basil, coarsely chopped
2 (24-ounce) jars your favorite marinara
seasoned pepper to taste
16 ounces lasagna noodles, broken into 2-3 inch pieces
16 ounces shredded mozzarella
4 ounces grated Parmesan cheese, divided
16 ounces whole milk ricotta
1 tbsp dried Italian seasoning
Spray an 18 x 13 baking sheet with oil spray.
In a large skillet, heat the oil and cook the sausage, breaking it up into small bits until browned. Drain most of the grease. Stir in the garlic and basil, cooking for a couple of minutes. Pour in the sauce and pepper and bring to a low simmer.
Meanwhile, add lasagna noodles to a large pot of salted, boiling water and cook until al dente. Drain and return to the pot. Add a quarter of the Parmesan cheese and 2 tbsp butter. Toss well to combine. Pour in the pasta/sausage mixture and mix well with the noodles.
Pour the pasta mixture onto the prepared baking sheet. Sprinkle with the mozzarella. In a smaller bowl, combine the ricotta, remaining Parmesan cheese and Italian seasoning. Dollop the ricotta mixture over the lasagna. Bake until golden and the edges are lightly crispy, about 20-25 minutes. Let rest for five minutes before serving.
