I had tweaked and tweaked my lasagna recipe so much over the years – finally, it was getting to be an all day complicated affair just to make the dang thing. So, I took a step back and decided simpler is better. This version is sooo much better!


12 lasagna noodles
Marinara sauce
1 1/2 lb Italian sausage (hot, sweet, or a mix)
Béchamel-ricotta sauce, recipe below
1 c freshly shredded Parmesan-Reggiano
4 c shredded mozzarella

Cook the noodles in heavily salted water according to package directions, except undercook by 1 min. Drain.

In a large skillet, brown the sausage, drain fat. Add enough marinara to make a meat sauce (2-3 c).

To assemble:
Spread a thin layer of sauce in a 13×9 lasagna dish. Layer 3 noodles, 1/3 meat sauce, 1/3 béchamel-ricotta sauce, and 1/4 cheeses. Repeat layers. Finish with a final layer of pasta, then the rest of the cheese. Bake at 350 until bubbly, about an hour. Let stand 10 min before cutting.

Béchamel-Ricotta Sauce:
2 T butter
2 T flour
2 c 2% milk
1 (15oz) container ricotta cheese
2 t salt (or to taste)
1 T fresh oregano, chopped
2 T fresh parsley, chopped
1 T fresh basil, chopped

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, ~5 min. Slowly add the milk, whisking constantly. Cook ~10 min, stirring, until thickened. Remove from the heat, and whisk in the ricotta, salt, nutmeg, and herbs.


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