1 box lasagna noodles, uncooked
1 (15 oz) container ricotta
1 t. Italian seasoning (or as much as you like)
4 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 lb. bulk Italian sausage or ground beef (I used hot Italian chicken sausage), cooked , crumbled and drained
2 jars marinara sauce
Spray a 9 x 13 x 3 inch deep baking pan.
Remove 16 lasagna noodles from box. DO NOT BOIL!
In a medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella, Italian seasoning and the Parmesan cheese.
Now, you're ready to assemble the lasagna:
Notice the accepted spelling is "lasagne" in Italian
2. Layer 4 uncooked noodles (slightly overlapping them), 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella and 1 cup of sauce.
3. Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture and 1 and 1/2 cups sauce.
4. Layer 4 uncooked lasagna noodles, the remaining ricotta mixture and browned meat and 1 cup of sauce.
5. Layer 4 uncooked lasagna noodles, the remaining sauce and the remaining 1 cup of mozzarella.
Bake, covered with a sheet of foil that has been sprayed with cooking spray. Bake in a 375 degree oven for 50-60 minutes or until bubbly. Let stand for 15 minutes before cutting.
Makes 12 servings
I am sharing this with:
Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Full Plate Thursday