Lasagna

SUNDAY

Fabulous Lasagna
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 8

INGREDIENTS:
1 pound Italian sausage, casings removed
1 pint ricotta cheese (I'll be making my own ricotta cheese for the first time for this!) Recipe for that can be found here!
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (24 ounce) jar Classico® Tomato and Basil Sauce (I'll be using our own sauce for this!)
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of pasta sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

We're also going to add some fresh spinach to the layers to add a bit more iron and folate.

Serve with salad and dinner rolls