📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). This ensures the lasagna cooks evenly and the cheese melts beautifully.
2. In a large skillet, brown the Italian sausage over medium-high heat. Break it apart with a wooden spoon as it cooks. Once browned, drain any excess grease. Nobody wants a greasy lasagna!
3. Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onions are softened and translucent, about 5 minutes. The aroma will be amazing!
4. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. This allows the flavors to meld together and create a rich, flavorful sauce. Taste, and adjust seasonings as needed—maybe a pinch more sugar if it's too acidic.
5. While the sauce simmers, prepare the cheese mixture. In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, mozzarella cheese (reserve 1 cup for topping), chopped jalapeños, egg, and chopped fresh parsley. Mix well until everything is evenly combined. This cheese mixture adds a creamy, spicy layer to the lasagna.
6. Now it's time to assemble the lasagna! Spread a thin layer of the sausage sauce in the bottom of a 9x13 inch baking dish. This prevents the noodles from sticking.
7. Arrange a layer of oven-ready lasagna noodles over the sauce, overlapping as needed to cover the bottom of the dish.
8. Spread half of the ricotta cheese mixture over the noodles, followed by half of the remaining sausage sauce. This is where the magic happens!
9. Repeat layers: noodles, the remaining ricotta cheese mixture, and the remaining sausage sauce.
10. Top with a final layer of noodles and the remaining sausage sauce. Sprinkle the reserved 1 cup of mozzarella cheese evenly over the top. This creates a golden, bubbly crust.
11. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Keep a close eye on it to prevent burning.
12. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. Trust me, patience is a virtue here!