📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This simple step will save you from a sticky mess later, trust me!
2. In a large skillet, brown the breakfast sausage over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess grease. Nobody wants a greasy lasagna!
3. Add the flour to the skillet with the cooked sausage. Cook for about 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy. Think of it as laying the groundwork for deliciousness.
4. Gradually whisk in the milk until the mixture is smooth. Season with salt, black pepper, and a pinch of nutmeg. Continue cooking, stirring frequently, until the gravy thickens to your desired consistency. Taste and adjust seasonings as needed. Don't be shy!
5. In a separate mixing bowl, combine the ricotta cheese, eggs, Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly combined. This cheese mixture is the heart and soul of the lasagna.
6. Spread a thin layer of the sausage gravy on the bottom of the prepared baking dish. This prevents the noodles from sticking and adds a burst of flavor to every bite.
7. Arrange a layer of oven-ready lasagna noodles over the gravy, overlapping as needed to cover the bottom of the dish. No need to cook these noodles beforehand – that’s why they’re oven-ready!
8. Spread half of the ricotta cheese mixture evenly over the noodles.
9. Spoon half of the remaining sausage gravy over the cheese mixture.
10. Sprinkle half of the shredded mozzarella cheese over the gravy.
11. Repeat layers: noodles, remaining ricotta cheese mixture, remaining sausage gravy, and remaining mozzarella cheese.
12. Cover the baking dish with aluminum foil. Bake for 30 minutes. This helps to cook the lasagna evenly and prevent the cheese from burning.
13. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent over-browning.
14. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Patience is a virtue, especially when lasagna is involved.