No-Fuss Lasagna
No-Fuss Lasagna
Ingredients
-
1
pkg.
(19 oz.) Johnsonville® Italian Hot Sausage Links
-
1
jar
(26 oz.) spaghetti sauce
-
1
cup
water
-
1
carton
(15 oz.) ricotta or cottage cheese
-
1
egg
-
1
Tbsp.
dried parsley flakes
-
1/2
tsp.
dried oregano
-
8
lasagna noodles
-
4
cups
(16 oz.) mozzarella cheese, shredded
-
Parmesan cheese, shredded (optional)
-
black olives, sliced (optional)
REVIEWS
Directions
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Pan-fry or broil sausage according to package directions.
-
Cut sausage in half lengthwise; cut into 1/4-in. slices.
-
In a large skillet, combine the sausage, spaghetti sauce and water.
-
Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
-
In a bowl, combine the ricotta cheese, egg, parsley and oregano.
-
Spread one third of the sauce mixture over the bottom of a greased 13-in. x 9-in. baking dish.
-
Layer with half of the noodles and half the ricotta cheese mixture.
-
Sprinkle with half the mozzarella cheese.
-
Top with a third of the sauce.
-
Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese.
-
Top with the remaining sauce.
-
Sprinkle with Parmesan cheese and black olives if desired.
-
Cover and refrigerate for at least 8 hours or overnight.
-
Remove lasagna from the refrigerator 30 minutes before baking.
-
Bake, uncovered, at 350˚ for about 1 hour or until noodles are tender and sauce is bubbly.
-
Let stand 5 to 10 minutes before serving.
