Deconstructed Lasagna

Deconstructed Lasagna

1 box lasagna noodles
1/2 lb. hot or sweet Italian sausage (about 3 or 4 links), casings removed and crumbled
1 - 24 oz. jar Marinara sauce or 4 cups homemade (I use Rao's)
1/2 cup chopped onions
2 cloves garlic, pushed through a press
2 tablespoons olive oil
1/2 cup to 1 cup fresh perline mozzarella cheese
1/4 cup grated Romano cheese
1 - 16 oz. container ricotta cheese

Break lasagna noodles in half. In a pot of salted boiling water, cook noodles according to package directions; drain. Meanwhile, in a large skillet over medium heat, add the olive oil and heat until shimmering. Add the garlic and saute until fragrant, about 2 to 3 minutes. Add the onions and saute until soft, about 7 to 8 minutes. Add the sausage and cook until the meat is browned and no longer pink inside, about 10 minutes. Add the Marinara sauce and continue to cook until heated through. Remove from heat and add the cooked noodles to the skillet and toss gently to combine. Sprinkle the mozzarella cheese on top and toss gently again. Spoon noodles and sauce mixture into pasta bowls and sprinkle with Romano cheese. Serve with a dollop of ricotta cheese.

Footnotes - Fresh perline mozzarella are tiny pearl-sized mozzarella balls perfect for melting into hot dishes. If you can not find them, you can use 1 cup shredded mozzarella.