To begin, bring a large pot of salted water to a roaring boil, grease a 9x13” casserole dish and preheat the oven to 350°. Add 1 ½ tbsp of canola oil to a large sauté pan or an enameled cast iron Dutch oven over medium heat. Once the pan is brought to temperature, add Italian sausage and break apart with a wooden spatula or spoon. Saute for 8 minutes or until the sausage is cooked through.  Remove sausage from the pan and set aside until ready to use.

Have ready a large sheet of wax or parchment paper. To par-cook the noodles, add them to the boiling water, reference the package cooking instructions and cut the boiling time in half. Remove noodles from the pot and transfer to the wax paper until cool enough to handle. Lay Mozzarella in between a layer of paper towels and press gently to squeeze out any excess moisture.

Lasagna Assembly by Layers: 1) Spread 1 c meat sauce evenly across the bottom of the pan. 2) Lay down three noodles, one right next to the other. *3) Add 1 ½ c meat sauce and spread evenly across the noodles and to the edges of the dish.** 4) Spread all of the Ricotta mixture evenly across the meat sauce and to the edges of the dish. 5) Lay down three noodles, one right next to the other.6 ) Spread remaining sauce evenly across the noodles and to the edges of the dish. 7) Scatter Mozzarella and remaining ¼ c of Parmesan evenly across the top of the casserole.

Cover with nonstick aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Allow to cool for at least 15 minutes so the layers have time to set. Serve and enjoy!