This sausage lasagna with ricotta is made even easier thanks to the no-boil noodles used in this recipe. Leftovers reheat well and can be frozen for later!
In a large pot or dutch oven, cook pork sausage and ground beef over medium high heat just until meat is no longer pink.
Add garlic and cook for one minute. Add onion with salt and pepper and cook for 3-4 minutes or until onion becomes translucent.
Add wine and cook for 3 minutes or until nearly evaporated, then add milk and cook until absorbed.
Add tomatoes, tomato sauce, red pepper flakes, basil, oregano and kosher salt, bring to a boil then reduce to simmer and cook for 30 minutes or until sauce is reduced.
Spoon a generous portion of tomato sauce mixture on the bottom of an ungreased 9x13-inch baking dish or lasagna pan. Add a single layer of 4 lasagna noodles, spread half of the ricotta mixture over the noodles, then ⅓ of the sauce. Sprinkle with 1 cup of the shredded cheese.
Repeat with 4 more noodles, remaining cheese mixture, ⅓ sauce mixture and 1 cup cheese. Top with 4 more noodles, the remaining sauce and top with cheese.
Cover tightly with foil and bake for 30 minutes until bubbly. Remove foil and bake for another 10 minutes.
Remove from oven and allow to rest for about 10 minutes before cutting. Add extra parmesan for serving.
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