Tomato Sausage Lasagna

This lasagna is so delicious!  It's different from the traditional lasagna in that it doesn't have any ricotta cheese. The noodles are not cooked first in boiling water, but only soaked for a few minutes in hot water. The noodles did stick together a bit, so I would recommend adding a little oil to the water before dropping the noodles in. You could easily change up the ingredients, replacing some or all of the sausage with sauteed peppers, mushrooms, zucchini, or eggplant.

Tomato-Sausage Lasagna
from Everyday Food
Serves 8.

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.