1 pound ground Italian sausage
2 (14 ounces) tomato sauce
1 (14 ounces) diced tomatoes
½ yellow onion , diced
3 garlic cloves, minced
½ teaspoon dried basil
½ teaspoon of salt
¼ tsp ground black pepper
¾ pound lasagna noodles, broken up
1 cup mozzarella cheese, grated
Add the ground frank to a colossal skillet and cook over medium heat while stirring. When the franc is usually cooked add the diced onion to cook.
As soon as the onion is clear and tender and the sausage is well cooked, add the minced garlic. Cooking an add 30 sec.
Add the tomato puree and diced tomatoes to the skillet. Mix to combine.
Add the flavors and mix. Break the lasagna noodles over the pan and add them to the sauce.
Press the noodles in the reasonably predictable amount into the sauce. Cover the pan and simmer on medium power for about 15-20 minutes, stirring occasionally. When the noodles are loose, stir in a cup of cheddar mozzarella. Mix to combine.
Serve and garnish with additional cheddar mozzarella, ricotta cheddar and fresh parsley.