Sausage, creamy ricotta and herb sauce, homemade marinara sauce, perfectly cooked noodles, and cheesy goodness make this classic lasagna recipe perfect.
Cook ~5 minutes, stirring constantly, until thickened enough to coat the back of a spoon. Remove from the heat and set aside to cool a bit while you cook the pasta.
Once ready to assemble the lasagna, whisk in ricotta, salt, egg, and herbs into the béchamel.
Heat oven to 350F.
Add 2 cups marinara sauce to the cooked sausage make a meat sauce. Set aside.
Bring a large pot of water to a boil.
Spread the remaining 1/2 cup marinara sauce in a lasagna dish. Layer 3 noodles, 1/3 of the meat sauce, 1/3 of the béchamel-ricotta sauce, and 1/4 of each cheese. Repeat twice. Finish with a final layer of pasta and the last 1/4 of each cheese.
Bake uncovered at 350F until bubbly, about an hour. Tent with foil over top if the top starts to get too brown. Let stand 10 min before cutting.
Note, take care to watch this cook and when the top starts to darken, get some foil tented over to prevent burning.