• Ingredients
• 16 oz. (about 1½ boxes) Bionaturae Lasagne
• ¼ cup Bionaturae Extra Virgin Olive Oil
• 1 lb. cheese and parsley sausage, out of casing
• 1 small onion, chopped
• 42 oz. (1 ½ cans) Bionaturae Whole Peeled Tomatoes, pureed
• ½ teaspoon salt
• ½ teaspoon pepper
• 10 basil Leaves, chopped
• ½ cup grated Pecorino Romano
• 8 oz. mozzarella, shredded
• ½ cup Ricotta

1. Instructions
2. Boil the pasta water.
3. In a large skillet, heat olive oil and add in the chopped onions. Cook for about 5 minutes until they become translucent.
4. Add in the sausage on medium heat.  As the sausage begins to cook, break it up into small pieces with the side of a wooden spoon.
5. Cook the sausage for about 7 minutes until it begins to brown slightly and all the pink is gone.
6. Boil your pasta and drain. Cool slightly and then cut up each lasagna sheet into about four pieces.
7. Add in the pureed tomatoes and bring to a simmer.
8. Season with salt, pepper, and basil and continue to simmer for 5 minutes
9. Add the pasta to the sauce and combine well.
10. Mix in the grated Pecorino, and ¾ of the mozzarella.
11. Sprinkle on the remaining mozzarella and dollop the ricotta over the top of the lasagna
12. Cover and cook on a low flame until the mozzarella melts about 5 minutes. If you like, you can put the skillet under the broiler to make the lasagna noodles crispy.
13. Serve.

Serves 5