Easy egg noodle lasagna

After my visit to SLC I came home craving a recipe that Shannon told me about. It was a recipe her mother in law uses and this is my interpretation of that recipe. I didn't have a pen and paper so this was the recipe to the best of my memory. It's similar to a lasagna but MUCH easier and tastes exactly the same. Prep time is also cut down.

Easy egg noodle lasagna

16 oz egg noodles (I used the wider egg noodles. Not the one you would use for chicken noodle soup. The wider noodles hold up better in this dish)
1 lb Italian sausage
1 jar of marinara sauce (any kind will do.)
2 cups of ricotta or cottage cheese (If you use cottage cheese, by the smallest curd or pulse in a food processor for a few seconds)
1/2c Romano and/or Parmesan cheese, grated
1/4 chopped basil, fresh only (optional)

Heat oven to broil (top broil only)
Grease an 11x13 baking dish
Brown Italian sausage in a sauce pan over medium heat( make sure the pan is big enough to hold the sausage AND marinara)
After the sausage is cooked, turn heat to low and add marinara. Simmer for about 5 minutes until sauce is heated through.
Cook noodles according to package directions. drain and pour in to baking dish
Pour meat and marinara mixture on top of the noodles.
Place dollops of ricotta or cottage cheese on top of marinara and then top with grated cheese
Broil on middle shelf for about 10 minutes or until cheese is golden brown.
Add basil  right before serving

What I love about this recipe is how easy it is to make. Also how the noodles cook under the broiler. The noodles that are exposed end up becoming crispy on the edges. That's usually my favorite part of the lasagna. This may not look like lasagna but it sure tastes like it!