Brown the Italian sausage in a skillet over medium heat. Remove casings if necessary; break up sausage as it cooks.

Add chopped sweet onion to the skillet. Sauté together until sausage is browned and cooked through. If there’s too much grease, soak a little up with paper towels, but leave a bit for flavor.

In a bowl, combine the ricotta cheese (half for one lasagna, whole for two), egg(s), a sprinkle of garlic powder, Italian seasoning, and dried parsley.

Mix until everything is creamy and smooth. For easy assembly, spoon the mixture into a zip-top bag and snip off one corner for piping.

Pour the jar of marinara sauce into the sausage and onion mixture. To the now-empty jar, add 1/3 to 1/2 jar of water, shake to clean out the sauce, and pour into the skillet.

Stir well — it should look a little soupy; that’s perfect. The extra liquid helps cook the noodles and gives a perfect texture.

Preheat oven to 350°F.

Spray a 9x13 baking dish with nonstick spray.

Spread a thin layer of the meat sauce in the bottom of the pan.

Lay dry lasagna noodles over the sauce (break as needed to fit).

Pipe a line of ricotta filling along each noodle.

Add another layer of noodles, followed by more sauce, a little mozzarella, and repeat.

Finish with the rest of the sauce on top and a generous layer of mozzarella cheese.

Cover lasagna loosely with foil and bake about 45 minutes.

Remove foil during the last 15-20 minutes for a golden cheesy top.

Rest 10–15 minutes before cutting.