Ingredients
- salt
- 8 oz. lasagna noodles, broken into pieces (about 10 noodles)
- 1 Tbsp. olive oil, plus more for drizzling
- 1 onion, chopped
- 1/2 lb. hot or sweet Italian sausage, casings removed
- 3 cloves garlic, chopped
- 1 tea. dried oregano
- 2 Tbsp. tomato paste
- 4 cups chicken broth
- 1 - 15 oz. can crushed tomatoes
- 1/2 cup chopped fresh basil
- 1/3 cup grated parmesan cheese (plus more for sprinkling if desired)
- 1/4 cup heavy cream or half-and-half
- Ricotta cheese, for topping
Preparation
Step 1
Bring large pot of salted water to a boil. Add noodles nd cook as directed. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 Tbsp. olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon,until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream simmer 2 more minutes.
To serve, top with ricotta and sliced basil.