Ingredients
Scale
- 1 (9 ounce) box no-boil lasagna noodles (confession, I purchase 2 boxes just in case)
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1⁄2 cup parmesan cheese
- 1 lb sausage, browned
- 2 (24 ounce) jars pasta sauce
- parsley to garnish (optional)
Instructions
- Preheat oven to 375F
- In medium bowl, combine beaten eggs, ricotta cheese and only 2 cups of the mozzarella cheese and parmesan, set aside
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned sausage, 1 cup mozzarella cheese, and 1 cup of pasta sauce
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 cups sauce
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained sausage, 1 cup of sauce
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella
- ***At this point you can cover and place in the refrigerator until guest arrive. I suggest making the same day and not the evening before to ensure the noodles do not get too soft. Remove from refrigerator and allow lasagna to sit at room temperature for 30 minutes prior to baking ***
- Bake covered with foil for 50-60 minutes
- Uncover and continue cooking until all the cheese is melted on the top and browned (about 10-15 minutes)
- Let stand 20-30 minutes before serving
- Prep Time: 60 mins
- Cook Time: 75 mins
- Category: Main Dish