Ingredients
1
container (15 oz) whole-milk ricotta cheese
2
cups shredded mozzarella cheese (8 oz)
1
jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2
tablespoons butter
1
lb bulk mild Italian sausage
1
cup diced red onion
1
teaspoon salt
1/2
teaspoon ground black pepper
4
oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
1/2
cup shredded Parmesan cheese
1/4
cup thinly sliced fresh basil leaves
Preparation
Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.
