Ingredients:

For the Artichoke Filling:

• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• Salt and black pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound Italian sausage (mild or hot), casings removed
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For Assembling the Lasagna:

• 12 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

For the Artichoke Filling:

1. Prepare the Artichoke Mixture:
   • In a mixing bowl, combine the chopped artichoke hearts, ricotta cheese, grated Parmesan cheese, chopped fresh parsley, egg, salt, and black pepper. Mix until well combined.

For the Tomato Sauce:

1. Sauté Aromatics:

   • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until they are softened and fragrant.

2. Cook the Sausage:

   • Add the Italian sausage to the skillet and cook over medium-high heat until it's browned and cooked through. Break it into crumbles as it cooks. Remove any excess fat from the pan.

3. Season and Add Tomatoes:

   • Season the sausage mixture with dried basil, dried oregano, salt, and black pepper. Stir well.
   • Pour in the crushed tomatoes and simmer the sauce for about 20-30 minutes, allowing the flavors to meld.

For Assembling the Lasagna:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Layer the Lasagna:

   • In a greased 9x13-inch baking dish, spread a small amount of the tomato sauce to prevent sticking. Place a layer of cooked lasagna noodles on the sauce.
   • Spread a portion of the artichoke filling over the noodles, followed by a layer of shredded mozzarella cheese.
   • Add another layer of lasagna noodles, the remaining tomato sauce, and another layer of mozzarella cheese.
   • Finish with a final layer of lasagna noodles, the remaining artichoke filling, and mozzarella cheese.

3. Bake:

   • Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the lasagna is hot, bubbly, and the cheese is golden brown.

4. Garnish and Serve:

   • Garnish the Artichoke Sausage Lasagna with fresh basil leaves if desired. Allow it to cool for a few minutes before serving.

This Artichoke Sausage Lasagna is a delightful fusion of flavors, combining the creaminess of the artichoke filling with the savory Italian sausage and tomato sauce. Enjoy this unique and flavorful lasagna!