Saut and Simmer
Start by heating a large skillet over medium-high heat and drizzle in some olive oil, swirling it around to coat the pan. Toss in the chopped onion and cook until it’s soft and translucent, about 5 minutes. Next, add the sausage, red pepper, and mushrooms, cooking everything together until the sausage is fully browned, which should take another 5 minutes or so. Pour in the Ragu Old World Style Traditional sauce, then break up the lasagna noodles and add them to the skillet along with a splash of water and a little rosemary. Give everything a good stir, cover the pan, and lower the heat to medium-low. Let it simmer gently for about 20 minutes, stirring now and then, until the noodles are tender but still have a bit of bite. Once the pasta is just right, take off the lid and stir in the ricotta, most of the shredded cheese, and some fresh parsley. Sprinkle the remaining mozzarella on top, then dig in right away while it’s warm and melty.
