A friend of mine from Oregon reminded me that I really have not ever posted my italian sausage lasagne recipe on here. The trick to my lasagne is using italian sausage and not beef. I buy one mild italian sausage and one hot italian sausage and mix them together.
One package gluten free lasagna noodles (or your own homemade gluten free pasta recipe here)
2 cups whole milk ricotta
1 TBSP Italian seasoning
2 TBSP fresh chopped basil
1 tsp salt
1 tsp pepper
1 cup shredded parmesan cheese
1 medium size sweet onion chopped
4 garlic cloves
2 jars bertolli olive oil and garlic marinara (or you can make your own)
1 lb mozzarella Shredded.
Boil the noodles al dente according to package directions. Or follow the pasta recipe given here. Instantly rinse the noodles with cold water and drain to prevent them from cooking more.
Now you need to season the ricotta. Do this by mixing the egg, parmesan, salt, pepper, italian seasoning, fresh basil and ricotta up in a bowl. Mix good.