Mary's Italian Lasagna

This recipe makes two full lasagnas, you can freeze one or give it to a friend! I like to jazz mine up with a little more spice.











Ingredients

1lb Italian sausage
1 package Barilla no-bake lasagna noodles
1 white onion chopped
4-6 tablespoons finely chopped garlic
1 bunch parsley finely chopped
2 eggs
1 (32 oz) container ricotta cheese
8 cups shredded mozzarella
2 spaghetti sauce


Technique

>Preheat oven to 375*

Prepping the ingredients: Cook the sausage until no pink remains, cut into bite size chunks, or I like to put it in the food processor! Set it aside. In the same pan you cooked the sausage in sauté onions and garlic, until soft, add to meat and set aside. In a separate bowl whisk eggs, add parsley and ricotta and mix well.

Building the Lasagna: PAM the whole pan if you’d like to keep your sanity. On the bottom of the pan spoon out enough sauce to cover the entire bottom.
Layer 1: Sauce, Noodles, Ricotta Mixture, Cheese, Meat Mixture
Layer2: Sauce, Noodles, Ricotta Mixture, Cheese, Meat Mixture
Layer3: Noodles, Sauce, ALL the rest of the cheese.

Cover the lasagna with aluminum foil and bake for 30 min or until bubbly around the edges. Remove the cover and bake for another 5-10 minutes or until the cheese is starting to brown. Remove and let cool for 10 minutes before cutting.

*If you’re giving your second lasagna to a friend I would recommend not cooking it, let them bake it up, this increases the yummy factor! :)

Print Page