Ingredients:

  • 1 lb ground Italian sausage
  • 0.5 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 1 cup beef broth
  • 0.5 tsp dried oregano
  • 9 sheets classic lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup fresh basil leaves, torn
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Set a 12-inch deep skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook for 5-7 minutes until the meat is deeply browned and sizzling. Add the onions and cook until translucent.
  2. Stir in the garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, beef broth, and oregano. Season with salt and pepper. Once the liquid begins to bubble, tuck the broken lasagna noodle pieces into the sauce, ensuring they are mostly submerged.
  4. Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 15-20 minutes until the noodles are tender when pierced with a fork.
  5. Remove the lid. Dollop the ricotta cheese over the top and sprinkle with shredded mozzarella and grated parmesan. Cover the pan for 2-3 minutes to allow the cheese to melt into a stretchy texture.
  6. Garnish with fresh torn basil before serving.