sauce:

2 Tbsp. olive oil
1/2 onion, minced
3 cloves garlic, minced
1 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. red pepper flakes
2 jars pasta sauce (24 oz. each)

  • saute veggies and herbs in oil for 5 minutes
  • add pasta sauce and simmer for 1 hour

assembly:

9 sheets no-bake lasanga noodles
1 - 1.5 lbs. italian sausage

  • bake sausages until done and let cool. slice into coins.
  • line 9x9 baking dish with 1/2 cup sauce, then top with 3 noodles overlapping (break off the corners to get as far as possible into the corners of the pan)
  • top with a layer of sausage coins, then add 1 - 1.5 cups of sauce
  • repeat layers of noodles, sausage, and sauce (but don’t put sausage on the top layer)
  • cover with aluminum foil and bake at 350°F for 30 minutes, then remove foil and bake an additional 20 minutes.
  • remove from oven and rest 15 minutes before serving.

note: i adapted my regular lasagna recipe by removing the cheese. most of the dairy-free lasagna recipies i’ve found have soy or other cheese substitutes, but i’m trying to make a lasagna without the cheese texture.