This is a really simple lasagna recipe to make. I always use the no bake noodles.
I know that there are several different schools of thought on this. Yes, I do
like the texture of the boiled noodles better but really the noodle is just a
vehicle for the sauce and that all gets soaked up into both of them!
This recipe will make enough for about 6 people. We increased our from
Friday night for enough to fill a 20 X 13 aluminum pan.
My sauce is incredible and so easy to make. Do yourself a favor and
start making your own sauces. I make one almost the same as this one
for our pizza's. I just use chunked tomatoes instead of pureed ones.
(What is with my font here???!!! LOL)
1 box no bake Lasagna
1 (15 ounce) container Ricotta cheese
1 cup grated Parmesan cheese
salt and pepper
pinch of nutmeg
4 cups (1 pound) shredded Mozzarella cheese
5 cups homemade pasta sauce,(see below), or 2 jars Hunt's
Spaghetti Sauce, sausage flavor
1 pound bulk Italian sausage, cooked, drained, crumbled
Preheat oven to 350°F.
Combine Ricotta cheese, Parmesan cheese, eggs, salt, pepper,
nutmeg & 1 cup Mozzarella cheese in a medium bowl; mix well.
Spread 1 cup pasta sauce in a 13x9-inch baking dish.
Layer with half each of the lasagna, Ricotta cheese mixture,
sausage, remaining pasta sauce & Mozzarella cheese.
Bake uncovered 40 minutes or until hot & bubbly. Let stand
15 minutes before serving.
1 onion, diced
5 cloves of garlic, minced
About 5 cups pureed tomatoes (I use ones that I froze last winter)
salt and pepper to taste
In a small amount of oil cook onions and garlic until the onions
Add the tomatoes. Bring to a boil.
Turn the heat to simmer and add the rest of the ingredients.
Simmer uncovered for about 1 hour or until the sauce has reached
the consistency of a jarred sauce.
The freshness of the sauce still comes through and everyone will
wonder what your secret is. They did mine and that is one of the
reasons I am posting this now!