Cheesy Lasagna with Homemade Red Sauce

Instructions

1. Preheat oven to 375°F.
2. In a medium sauce pot over medium-high heat add oil and once hot, add chopped garlic. Stirring constantly, cook 2 to 3 minutes or until edges start to brown.
3. Once browned, add onion and cook an additional 2 minutes.
4. Add canned tomatoes, chili flakes and 3 teaspoons Italian seasoning. Cook 20 minutes and, using a wooden spoon, break apart tomatoes until chunky.
5. While sauce cooks, in a large bowl combine ricotta, remaining Italian seasoning, 1 cup shredded mozzarella, grated Parmesan and egg. Mix until completely incorporated.
6. To layer lasagna, coat the bottom of a 9x13-inch dish with about 1 cup of sauce then top with 3 lasagna noodles.
7. Once first layer of pasta is placed, top with a third of ricotta mixture, another layer of sauce, lasagna noodles and repeat until pasta, ricotta mixture and sauce is utilized; last layer should be sauce.
8. Top lasagna with remaining mozzarella cheese and cover with foil. Bake about 30 minutes or until bubbly and pasta is tender.
9. Chef's Note: Serve with crispy Italian bread or cheesy garlic bread.