Lasagna noodles layered with mozzarella cheese, a ricotta Parmesan and basil blend, and a fresh tomato sauce made with homemade Italian chicken sausage.
In a large bowl mix together the ITALIAN CHICKEN SAUSAGE ingredients (ground chicken, oil, salt, garlic powder, onion powder, fennel seed, crushed red pepper, black pepper) until well combined then cover and set aside.
Bring a large pot of water to a boil over high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Add the tomatoes to the boiling water and boil for about 2 minutes, or until you see the skins start to peel, then drain the tomatoes and rinse under cold water.
When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut an X mark.
Roughly chop the tomatoes and set aside.
Heat the olive oil in a large empty pot over medium-high heat.
Add the sausage mixture to the pot and cook, breaking it up as it cooks, for about 5 minutes.
Stir the chopped tomatoes, oregano, 1/2 cup of water, 1 tsp salt, and 1/4 tsp black pepper in with the sausage and cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes.
In a separate bowl mix together ricotta, Parmesan, egg, and basil until well combined.
To assemble the lasagna spread about a 1/4 cup of sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on half the ricotta mixture, spread on 1/3 of the remaining sauce, top with 1/3 of the mozzarella, then cover with another layer of noodles, spread on the remaining ricotta mixture, spread on half the remaining sauce, sprinkle on half the remaining mozzarella, then cover with one more layer of noodles, spread on the rest of the sauce and top with the rest of the mozzarella.
Now pour 1/2 cup of water along the sides of the lasagna and cover the baking dish tightly with aluminum foil and refrigerate for at least 2 hours and up to 24 hours.
Take the lasagna out of the refrigerator and set on the counter while the oven preheats to 425°F.
Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
Remove the foil from the lasagna then continue to bake, uncovered, for about 10 more minutes.
Take the lasagna out of the oven and let sit for about 15 minutes to allow the lasagna to set before serving.
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