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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I love this lasagna and it's really very easy. We usually end up freezing half of it in single-serving sizes that are easy to take to work for lunches! Ingredients:
1 (9 ounce) package no-boil lasagna noodles |
1 lb italian sausage |
1 yellow squash, sliced thinly |
1 zucchini, sliced thinly |
1 (28 ounce) jar spaghetti sauce, i use one with mushrooms |
15 ounces ricotta cheese, i use frigo brand |
1 egg, slightly beaten |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
4 cups mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Brown sausage on medium heat, drain.
2. Add sauce.
3. Sauté zucchini and yellow squash in a little butter with salt and pepper.
4. In a small bowl, combine ricotta, egg, basil and oregano.
5. In a 13x9-inch pan, spread about 3/4 cup of the sauce on the bottom.
6. Top with 3 noodles, they will expand when cooked.
7. Spread about 2/3 cup of ricotta over noodles.
8. Sprinkle some of the veggies on this, top with about 3/4 cup of the sauce, top that with 1 cup of cheese.
9. Repeat this 3 times.
10. Sprinkle with remaining cheese.
11. Cover with foil, bake at 350°F for 30 minutes.
12. Remove foil, bake for 10-15 minutes until hot and bubbly.
13. Let stand for 5 minutes when removed from the oven.
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