Heat a large skillet over medium heat. Add 1 tbs olive oil. When shimmering, add the sausage (casings removed) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

Add the finely chopped onion to the skillet with the sausage and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried basil, dried oregano, 1 tsp sugar (if using), 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to meld flavors. Taste and adjust seasoning.

Cheese Blend & Ricotta

In a medium bowl combine 2 cups ricotta, 1 cup grated Parmesan, 1 cup shredded provolone, 2 cups of the shredded mozzarella (reserve 1 cup for topping), 1 egg, 2 tbs chopped parsley (if using), 1 tsp salt, and 1 tsp black pepper. Stir until smooth and well combined.

Taste the ricotta mixture and adjust salt/pepper if necessary. The egg helps bind the cheeses while baking.

Pasta & Assembly

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tsp olive oil or nonstick spray.

If using regular lasagna noodles, cook them in salted boiling water according to package directions until al dente, drain, and separate on a tray to prevent sticking. If using no-boil noodles, ensure your sauce is slightly saucier so noodles soften while baking.

Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish (this prevents noodles from sticking).

Place a single layer of lasagna noodles over the sauce (usually 3–4 noodles, overlapping slightly). Spoon and spread about one-third of the ricotta-cheese mixture in an even layer over the noodles (about 1 cup).

Scatter about one-third of the meat sauce (about 1 cup) over the ricotta layer, then sprinkle about 1/2 cup of shredded mozzarella and a light dusting (2–3 tbs) of Parmesan/provolone blend. Optionally place a few fresh basil leaves.

Repeat: add another noodle layer, one-third ricotta mixture, one-third meat sauce, and 1/2 cup shredded mozzarella. Repeat a third time for a total of three cheese layers (or until ingredients are used), finishing with a final noodle layer on top.

Spread the remaining meat sauce over the top noodle layer so the noodles are well covered. Sprinkle the reserved 1 cup shredded mozzarella evenly over the sauce and finish with a light dusting of remaining Parmesan/provolone (about 2–3 tbs).

Cover the baking dish tightly with foil (spray underside of foil with nonstick spray or tent so it doesn't touch cheese). Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.

Let the lasagna rest 10–15 minutes out of the oven before slicing. This helps the layers set and yields cleaner slices. Garnish with chopped fresh parsley or basil if desired and serve.