Hearty, versatile, able to feed a crowd, and generally better-tasting the next day, what’s not to love about this layered meaty, cheesy goodness?!
1 lb bulk Becker Farms Italian sausage (or substitute your favorite ground meat)
2 jars of your favorite pasta sauce
9 lasagna noodles
1 15-oz container of ricotta cheese
1/2 c grated Parmesan cheese
2 1/2 c shredded Mozzarella cheese
1/2 c cheddar cheese
1 1/2 tsp dried oregano
1 1/2 tsp dried parsley
optional: 3 c of washed and chopped fresh spinach (if using frozen spinach, thaw and be sure to drain excess water)
- In a large skillet, brown the Italian sausage; once done, combine with the pasta sauce. In a stockpot, prepare the noodles according to package directions. Once done, drain and set aside. Heat oven to 350F.
- While oven is heating, combine the egg, ricotta cheese, 1/4 c of the Parmesan cheese, and herbs in a bowl. Spray a 9×13 baking dish with cooking spray. Spread enough meat-sauce mixture to cover the bottom of the baking dish and top with 3 of the cooked noodles. Spread about one-third of the ricotta-herb mixture over the noodles, then add half of the spinach, 1 c of the mozzarella cheese, and another layer of sauce. Top with another layer of noodles, ricotta, spinach, mozzarella, and sauce. End with the final layer of noodles, ricotta, sauce, and then top with all remaining cheeses (Parmesan, mozzarella, and cheddar). Sprinkle with a little dried parsley for color.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. Enjoy!