No-Fuss Lasagna

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Flavor Up that classic recipe!

  • Servings: 10
  • Cook: 1 hour

No-Fuss Lasagna

What you need

  • 1pkg.
    (19 oz.) Johnsonville® Italian Hot Sausage Links
  • 1jar
    (26 oz.) spaghetti sauce
  • 1cup
    water
  • 1carton
    (15 oz.) ricotta or cottage cheese
  • 1
    egg
  • 1Tbsp.
    dried parsley flakes
  • 1/2tsp.
    dried oregano
  • 8
    lasagna noodles
  • 4cups
    (16 oz.) mozzarella cheese, shredded
  • Parmesan cheese, shredded (optional)
  • black olives, sliced (optional)

Preparation

  • 1
    Pan-fry or broil sausage according to package directions.
  • 2
    Cut sausage in half lengthwise; cut into 1/4-in. slices.
  • 3
    In a large skillet, combine the sausage, spaghetti sauce and water.
  • 4
    Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
  • 5
    In a bowl, combine the ricotta cheese, egg, parsley and oregano.
  • 6
    Spread one third of the sauce mixture over the bottom of a greased 13-in. x 9-in. baking dish.
  • 7
    Layer with half of the noodles and half the ricotta cheese mixture.
  • 8
    Sprinkle with half the mozzarella cheese.
  • 9
    Top with a third of the sauce.
  • 10
    Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese.
  • 11
    Top with the remaining sauce.
  • 12
    Sprinkle with Parmesan cheese and black olives if desired.
  • 13
    Cover and refrigerate for at least 8 hours or overnight.
  • 14
    Remove lasagna from the refrigerator 30 minutes before baking.
  • 15
    Bake, uncovered, at 350˚ for about 1 hour or until noodles are tender and sauce is bubbly.
  • 16
    Let stand 5 to 10 minutes before serving.

No-Fuss Lasagna