Heat a large pot of water with a teaspoon of salt for your noodles. When the water is boiling, boil the lasagne noodles for about 6 minutes or until they are soft enough to bend easily but not totally cooked. Remove them from the water and set them aside.
Place the 2 chopped cloves of garlic in a medium skillet with the sausage that's been removed from the casing. Cook it until the sausage is done but not crisp. Remove it from the pan and put it on a paper towel on a plate to drain.
Next, shred the mozzarella ball. Set the shredded mozzarella aside.
Then place the ricotta in a large bowl with one cup of the shredded mozzarella and add the Italian seasoning, the eggs, the fresh basil and stir to combine.
Pour 1 cup of sauce in the bottom of the lasagne pan. Spread it evenly, then place a layer of lasagne noodles on the bottom. Then put about 1 1/2 to 2 cups of the ricotta mixture over the noodles. Spread it out so its even and sprinkle 1/2 to 3/4 cup of the loose sausage mixture over the ricotta. (You want just enough to give it flavor, but not so much that it's overpowering.) Then sprinkle the sausage with 1/2 to 3/4 cup of mozzarella.
Place another layer of lasagne noodles over the sausage, ricotta and mozzarella layer and do the same ricotta layer with sausage and cheese again. Place another layer of noodles over the last layer and top that with about 1 1/2 cups of sauce to cover it. Sprinkle about a cup of mozzarella over the sauce and cover it with aluminum foil.
Bake for 45 minutes to an hour or until the lasagne begins to bubble. Remove it from the oven, let it sit about five minutes, then serve. Serve it with extra sauce, your kids will want it.
0 servings