- 1 16 ounce Box Lasagna Noodles
- 1 Pound Italian Sausage castings removed crumbled
- 1 Medium Onion minced
- 1/2 tablespoon crushed Red Pepper flakes
- 2 Garlic Cloves minced
- 2 Eggs
- 2 cups shredded Mozzarella Cheese
- 2 Pounds Ricotta Cheese
- 1 tablespoon dried Basil
- 1/4 cup shredded Parmesan Cheese
- 1 48 ounce Jar Seasoned Pasta Sauce
- 1 Medium Tomato sliced
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Preheat oven to 350°. Cook lasagna noodles according to package directions. Drain and rinse.
While pasta is cooking heat a large nonstick skillet over medium-high heat. Add sausage and onion. Cook stirring until browned. About 10 minutes. Drain fat. Stir in red pepper flakes and garlic. Remove from heat. Set aside.
In a large bowl mix eggs, mozzarella, ricotta, basil, and parmesan. Mix until well blended.
Spread a thin layer of sauce in a 13x9 inch baking pan. Put a layer of noodles over sauce. Cover noodles with a layer of cheese mixture. Sprinkle with some sausage. Add a layer of sauce. Repeat layering with more noodles, cheese, meat, and sauce. Top with another layer of noodles and sauce. Spread tomatoe slices over top.
Cover lasagna with foil. Bake for 45 minutes. Uncover bake until bubbly about 15 minutes. Let stand for 5 minutes before serving.
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