Use a 12 inch cast iron skillet to create this simplified but flavor packed family favorite.
Pre heat the oven to 400°F with the rack adjusted to the middle.
Using a food processor or immersion blender, pulse the tomatoes in a bowl until coarsely chopped. Heat a 12 inch cast iron skillet to medium heat - once hot add your Cultivated Tree Olive Oil (we suggest any Cultivated Tree EVOO, Tuscan Herb or Basil Infused Olive Oil.) Saute the finely chopped onion and 1/2 tspn salt until slightly browned - about 7-8 minutes. Add minced garlic and red pepper flakes and continue until fragrant.
Add sausage (if you cook 1/2 at a time it is faster) and cook until no longer pink - 5 minutes. Stir in crushed tomatoes and allow to simmer for about 10 minutes until slightly thickened.
While the sauce is simmering .... in two separate bowls mix: (1) ricotta, egg yolk, thyme,1/2 tsp salt and 1/2 tsp pepper. Bowl (2) combine mozzarella and Parmesan.
Back to simmering sauce! Turn heat off and remove all of the sauce but 3/4 cups (this is your base for starting your lasagna layers.)
Shingle the halved no boil lasagna noodles. with the 7th half piece placed in the center of the skillet. There will be a little overlap but gaps too - don't worry the next levels with fill those in. Layer 1/3 of the ricotta cheese then 1/4 of the mozzarella mix and finishing this first layer with 1/3 of the sausage sauce mix.
Repeat the layering 2 more times: halved noodles, then ricotta, next mozzarella mix and finishing with the sausage sauce. The last layer should be topped with the last 1/4th of the mozzarella.
Bake 35 - 40 minutes until cheese is golden and sauce is bubbling around the edges. Remove skillet and allow to rest for 10 minutes before serving. We hope you enjoy!