1 pound pork sausage
1 medium yellow minced onion
4 minced cloves garlic
1 (28 ounce) can diced organic tomatoes
1 tsp tomato paste
15oz jar Spicy Arrabiata tomato sauce
1/2 cup water
Generous pinch dried basil leaves
Generous pinch Red Cayenne Pepper
Generous pinch Piment d’Espelette (French cayenne)
2 generous pinches Italian seasoning (or Herbs de Provence)
1 heaping tablespoon salt
1 tablespoon ground black pepper
3 tablespoons chopped fresh parsley
9 lasagna noodles (or 4 medium sized Zucchini)
16 ounces ricotta cheese
1 bag shredded mozzarella cheese
2 cups grated Parmesan cheese
2 tablespoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
In a Dutch oven or deep skillet, sweat the onions and garlic in the olive oil on medium heat for 10 minutes stirring frequently. Add the sausage and turn up the heat to medium high and brown until cooked through about 10 more minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with herbs, pepper, and salt. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally until the sauce has thickened and reduced about a quarter of the way down. At this point, taste test to make sure the heat level is satisfactory (re: INSANELY DELICIOUS)
In a separate bowl combine ricotta, mozzarella, parmesan, and two eggs. Add a healthy pinch of salt and black pepper and stir until creamy and smooth.
OPTIONAL - If using zucchini for noodles, slice zucchini on a mandolin if possible on the thickest setting or cut lengthwise slightly thicker than your average lasagna noodle.
To assemble, spread a thin layer of meat sauce in the bottom of a baking dish. Arrange noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Spoon a layer of meat sauce over the cheese. Repeat layers ending with noodles on top (or meat sauce if there’s enough left over for an additional meat layer), and top with remaining Parmesan cheese.
Should look like this...
Bake in preheated oven for 45 minutes.