I need to blog this recipe, because I make it fairly often, and I always have to refer to the website.  I noticed it’s from 2012, and who knows how long anything will last on the internet?

Lasagne, adapted from The Amateur Gourmet

(Can be doubled; this is enough for the members of my family to will try things to eat it and have leftovers.)

1 pound Italian sausage

24 ounces homemade tomato sauce (1 of the smaller freezer containers)

9 lasagne noodles (about half of a 1-pound package)

half of a 15-ounce container of ricotta cheese

1/2 cup shredded Parmesan cheese, plus extra for sprinkling

1 egg

8 ounces (1 ball) fresh mozzarella, thinly sliced

A couple of tablespoons each fresh basil and parsley, minced

Salt and pepper

1. Preheat oven to 400F.
2.  Cook the sausage in a large pan.  When it’s browned, add the tomato sauce and let it simmer while you do step 2.
3.  Cover the lasagne noodles in the hottest tapwater you can get.  Let them sit for 20 minutes.  Poke them down as well as you can, but don’t worry if one end sticks out a little bit.
4.  Combine ricotta, Parmesan, egg, salt, pepper, and herbs in a small bowl.
5. Spray a square (8- or 9-inch) baking dish with nonstick spray.
6. Ladle a scoop or two of sauce onto the bottom of the dish, just to cover.
7. Trim the top couple-three inches off the lasagne noodles (the less-soaked ends) to fit the pan.  Place three noodles across the bottom of the pan.
8. Spread about 1/3 of the ricotta mixture over the noodles.
9. Arrange about 1/3 of the mozzarella slices over the ricotta mixture.
10. Repeat—sauce, noodles, ricotta, mozzarella until you have three layers of each.  Pour any remaining sauce over the top and sprinkle with reserved Parmesan.

If you bake this right away, it will only take 30-40 minutes.  If you make it ahead and refrigerate, give it closer to an hour+.  You can cover it with foil for most of the cooking, removing the foil for the last 15-20 minutes to crisp things up a little.