Four Layer Lasagna

  • 9 ounces Barilla oven ready lasagna noodles, uncooked
  • 1 pound bulk Italian sausage
  • 1 cup onion
  • 2 garlic cloves
  • 2 eggs
  • 15 ounces ricotta cheese
  • 16 ounces (4 cups) shredded mozzarella cheese, divided
  • 2 ounces (1/2 cup) Parmesan cheese, grated
  • 2–27 ounce jars, lasagna or marinara sauce
Cook sausage with onion and garlic until browned, set aside. 

Preheat oven to 375 degrees. Spray 9x13 baking dish, set aside. 
Stir beaten eggs with ricotta, half the mozzarella and the Parmesan. Set aside. 

Spread 1 cup sauce on bottom of baking dish. Layer 4 noodles, 1/3 of ricotta mixture, 1/2 of the meat, 1 cup mozzarella, 1 cup sauce. 

Layer 4 noodles, 1/3 of ricotta mixture, and 1-1/2 cups sauce.

Layer 4 noodles, remaining 1/3 of ricotta mixture, remaining 1/2 of the meat, and 1 cup sauce.

Layer 4 noodles, remaining sauce, and remaining 1 cup mozzarella.

Bake covered with foil until bubbly 50-60 minutes. Uncover and bake 5 minutes or until cheese is melted. Cool 15 minutes before cutting. Makes 12 servings. 

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