Sausage Lasagna

After yesterday's complicated dinner, I decided not to do the full Cooks Illustrated recipe for Meat Lasagna.  This is also due to the fact that the sauce recipe includes cream, which Nick does not like in pasta sauce.  So, I made up my own sauce, anchored by mild Italian sausage removed from the casing and crumbled.  I added garlic, salt, pepper, dried basil, a 30 oz can of crushed tomatoes, and a little water. 

I have to admit, I did use the Cooks Illustrated ricotta filling recipe.  This involves mixing ricotta, a beaten egg, salt, pepper, dried basil, and parmesan cheese.  

I layered everything in a 9x13 inch pan, starting with the sauce, and followed by the no-boil lasagna noodles, ricotta mixture, mozzarella cheese, and more sauce.  I swear, every time I make homemade lasagna I run out of something before I get to the top.  This time, it was the sauce, and then a little mozzarella at the top (probably because I did not use the full 4 cups called for). 

We are enjoying this lasagna with some delicious bread sticks courtesy of Nick.  Of course, they are parmesan cheese-topped because we bought a block at Costco today and we are looking for every excuse to use it!