Recipe Background
Sunday Night Lasagna: a comforting classic with Italian sausage and basil.
When I started dating my now-partner, Sunday evenings became our sacred time. It was the only window in our overstuffed schedules when we could savor a leisurely meal together. This lasagna was born out of one such evening, when a storm kept us indoors. With a pound of fresh hot Italian sausage in the fridge and a jar of marinara begging to be used, I set out to create something cozy for two. Breaking lasagna noodles into smaller bits became a quirky tradition, allowing us to share the task while exchanging stories of our week.
Cooking this dish, I found joy among the aromas of sautéing garlic and onions mingling with the sizzling sausage. We both love good cheese, and a blend of ricotta and parmesan became a staple in our version, lending a creamy texture and richness. I learned the importance of simmering the noodles just right—too little time, and they lack texture; too long, and they break apart. Sliding the skillet under the broiler transformed the mozzarella topping into a bubbling golden crust that always brought us eagerly back to the table.
After broiling, a sprinkle of fresh basil added a touch of brightness, cutting through the comforting depth of flavors. We would let it sit for a few moments, not just to cleanly slice but to recount the small victories and challenges of our week. Our Sunday night lasagna ritual was simple yet packed with flavor and love, grounding us both before the weekly grind resumed.
Ingredients
- 1 pound fresh hot Italian sausage ground or links with casings removed
- 1 cup onions diced
- 2 cloves garlic minced
- 8 lasagna noodles each noodle broken into thirds
- 1 (32-ounce) jar marinara sauce
- 1/2 cup part-skim ricotta cheese
- 3 tablespoons parmesan cheese freshly grated
- 1 cup whole milk mozzarella shredded
- fresh basil to taste, sliced, for garnish
Directions
- In a large, oven-safe skillet over medium-high heat, add the Italian sausage and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Add the onions and the garlic to the Italian sausage and cook, stirring frequently, until they have softened and are fragrant, about 2 minutes.
- Add the lasagna noodle pieces to the sausage mixture and evenly pour the marinara sauce over top. Use a spatula to move the noodle pieces around so the sauce can get to the bottom and in between the noodles.
- Bring the noodle mixture to a boil.
- Reduce the heat and simmer the noodle mixture, stirring and tossing occasionally, until the noodles have softened, about 15 minutes.
- In a medium bowl, add the ricotta cheese and the parmesan cheese and stir to combine.
- Turn the oven to the broil setting.
- Evenly add large dollops of the ricotta cheese mixture to the noodle mixture and gently stir to combine. It will not be fully combined.
- Evenly sprinkle the mozzarella over the noodle mixture.
- Transfer the skillet to the oven and broil the lasagna mixture until the cheese has melted and is bubbly.
- Transfer the skillet to a wire rack and garnish the lasagna with the basil. Let it sit, about 10 minutes.
- Serve.
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