📋 Instructions

1. 1Brown the sausage — Heat a large Dutch oven over medium-high heat (about 400°F / 205°C surface) for 2 minutes, then add the sausage and cook 6 to 8 minutes, breaking it up, until no pink remains and the edges are golden brown. The sizzle should be steady, not violent.
2. 2Soften the aromatics — Lower the heat to medium (about 350°F / 175°C) and add the onion. Cook 5 minutes, stirring, until translucent and soft, then add the garlic and cook 45 seconds, just until fragrant.
3. 3Bloom the tomato paste — Stir in the tomato paste, oregano, and red pepper flakes and cook 1 minute, until the paste darkens to brick red and smells sweet rather than sharp. This step builds the lasagna depth.
4. 4Build the broth — Pour in the crushed tomatoes and chicken broth, scraping the browned bits from the bottom. Bring to a gentle boil, then lower to a simmer (about 200°F / 93°C) and cook 10 minutes, until the broth thickens slightly and tastes rounded.
5. 5Cook the noodles — Add the broken lasagna noodles and simmer 12 to 14 minutes, stirring every few minutes, until tender with a slight bite at the center. The broth should look slightly cloudy and cling to the noodles.
6. 6Mix the cheese topping — While the noodles cook, stir together the ricotta, half the mozzarella, the Parmesan, and a pinch of black pepper in a small bowl. It should look thick and scoopable.
7. 7Finish with basil — Turn off the heat, stir in the basil, and taste for salt and pepper. The pot should smell green and sweet at the edges of the tomato.
8. 8Serve with cheese — Ladle into deep bowls and top each with a generous spoonful of the ricotta mixture and the remaining mozzarella. Serve immediately, with extra Parmesan at the table.