Tailor this recipe to your tastes, using what you have on-hand: trade dried seasonings for fresh basil, canned tomatoes for fresh ones, or add heat to the sausage mixture with red pepper flakes.
Layer a couple batches in one cooking session, wrap tightly, and freeze. It makes the perfect supper for superbusy nights and impromptu guests.
1. Fill a pot 2/3 full with water and bring to high heat. When the water is boiling, add the spaghetti and cook until the pasta is done, but still a bit firm. Drain and set aside.
2. In the same pot over high heat, crumble the sausage and cook the chopped tomatoes until they come together in a simple sauce; season with salt and pepper.
3. Turn off the heat and toss the pasta into the sauce.
4. In a separate bowl, stir together the ricotta, eggs, and chopped basil. Taste and season generously with salt and pepper.
5. Next, scoop half of the spaghetti mixture into a small roasting dish. Smear half of the ricotta mixture on top of that, the second half of spaghetti, and finish with the ricotta.
6. Transfer the lasagna into a preheated 400-degree oven and bake for 20 minutes. Remove from the oven, let rest a couple minutes, slice and serve.