Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 2 Lbs. bulk Italian sausage
- 2 jars (28 oz. each) chunky garden style spaghetti sauce
- 2 containers (15 oz. each) ricotta cheese OR 4 cups small curd creamed cottage cheese
- 1 cup grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh OR 1 Tablespoon dried oregano leaves
- about 1-1/2 package (8 oz. each) precooked lasagna noodles (20 noodles)
- 4 cups shredded mozzarella cheese (16 oz.)
Makes: 16 servings
From: Betty Crocker
Heat oven to 375 degrees.
Cook sausage in a 12 inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Stir spaghetti sauce into the sausage.
In a bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese, the parsley and oregano.
Spread 1-1/2 cups of the sauce mixture in an ungreased lasagna pan, 14-3/4 x 10-3/4 by 4 inches.
Top with 5 noodles, breaking 1 noodle to fill spaces.
Spread 1-1/3 cups cheese mixture over noodles; spread with 1-1/2 cups sauce mixture. Sprinkle with 1 cup mozzarella cheese.
Repeat layers twice with 5 noodles, 1-1/3 cups cheese mixture, 1-1/2 cups sauce mixture and 1 cup mozzarella cheese.
Top with remaining 5 noodles and sauce mixture. Sprinkle with remaining mozzarella and Parmesan cheeses.
Cover and bake for 1-1/4 hours.
Uncover and bake for about 15 minutes longer or until hot and cheese is golden brown.
Let stand loosely covered for 15 minutes before cutting to serve.
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