First, get started on the sauce. That is the biggest time consumer. Of course, you can use jarred sauce as well and eliminate this step.
Ingredients
- 12 lasagna noodles, (I use oven ready)
- 1 16-ounce package Italian sausage
- 16 ounces (at least) marinara or pasta sauce
- 1 15-ounce container ricotta cheese (I use part skim)
- 1 egg
- 2/3 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Prepare noodles according to package directions if not using oven ready noodles. Sauté Italian sausage in a skillet until sausage is browned; drain. Add pasta sauce to sausage and set aside.
- In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
- Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1/2 cup mozzarella cheese. Repeat this whole process three more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
- Bake covered with foil at 375 for 50 minutes until hot and bubbly. Uncover and bake 10 more minutes. Let cool for about 10 minutes before cutting/serving.
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