No-Boil Lasagna with Breakfast Sausage

Now, I know this isn't Belgian cuisine, but hear me out — this lasagna pairs beautifully with a nice dubbel! Brown the breakfast sausage with the diced onion, garlic salt, and a pinch of regular salt in a large skillet over medium heat.

Drain the fat from the sausage mixture — no need to be too precious about it, a little fat adds flavor.

Stir in the pasta sauce, bring to a boil, then reduce heat and let it simmer while you prepare the cheese mixture. The sauce should bubble gently like a good Belgian ale fermentation.

In a large bowl, combine the ricotta, Romano, and beaten eggs. Mix thoroughly until smooth and well combined.

Spray a 9x13 inch baking dish with cooking spray — just like greasing a pan for speculaas, we want nothing sticking.

Spread about 1 cup of the meat sauce mixture across the bottom of the dish.

Layer 3-4 uncooked lasagna noodles in a single layer over the sauce — however many fit without overlapping. (The noodles will cook perfectly in the moisture from the sauce, just like how we steam mussels in their own juices)

Spread one-third of the remaining meat sauce over the noodles, then one-third of the ricotta mixture, then one-third of the shredded mozzarella.

Repeat the layering two more times: noodles, meat sauce, ricotta mixture, mozzarella. End with the final layer of mozzarella on top.

Sprinkle the chopped parsley over the top — adds a nice fresh note, like the herbs in a good Belgian beer garden.

Cover tightly with foil and bake at 350°F for 1 hour.

Let stand covered for 15 minutes before serving — patience, just like waiting for a perfect kriek to develop its flavors.