3 tbsp. EVOO
1 medium yellow onion, chopped
2 cloves garlic, minced
1 1/2 lbs. sweet Italian sausage, casings removed
1 tbsp. chopped fresh parsley
1 32 oz. can peeled Italian plum tomatoes
1 6 oz. can tomato paste
Salt and freshly ground pepper
1/2 tsp. dried basil
1 lb. fresh ricotta
1 egg, lightly beaten
1/2 c. freshly grated parmigiano-reggiano
1 lb. dried lasagna, preferably curly edged
1 lb. fresh mozzarella, thinly sliced
1. Heat oil in a large, heavy skillet over medium heat. Add onions and garlic and cook, stirring often, until soft, about 5 minutes. Add sausage and cook, breaking up meat with the back of a spoon, until no longer pink, 10-15 minutes. Add parsley and cook until meat is browned, 5-10 minutes more. Stir in tomatoes, tomato paste, and 2 cups water and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 1 1/2 hours. Stir in basil and set sauce aside.
2. Meanwhile, combine ricotta, egg, and 1/4 cup of the parmigiano in a medium bowl and set aside.
3. Preheat oven to 350º. Cook pasta in a large pot of boiling salted water over high heat, stirring often, until just tender, 8-11 minutes. Drain, then lay pasta sheets, not touching, between damp kitchen towels.
4. Spread a thin layer of sauce in a medium deep baking dish, then cover with several sheets of the pasta. Spread one-third of the ricotta mixture over pasta, cover with more pasta, spread one-third of the sauce over the pasta, and arrange one-third of the mozzarella over sauce. Repeat layers, ending with ricotta, sauce, then mozzarella. Sprinkle with remaining 1/4 cup parmigiano. Bake until sauce is bubbling, about 30 minutes. Let lasagne rest 15 minutes before serving.