Easy Classic Lasagna
When in a hurry to make dinner for the family, try this scrumptious dish that doesn't take long to make!
Yield
15 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
lasagna noodles
uncooked |
|
| 1 | can |
ricotta cheese
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | large |
eggs
|
|
| 1 | pound |
italian sausage
cooked, drained |
|
| 2 | cans |
pasta sauce
tomato and basil flavor |
* |
| 4 | cups |
mozzarella cheese
shredded |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
lasagna noodles
uncooked |
|
| 1 | can |
ricotta cheese
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2 | large |
eggs
|
|
| 453.6 | g |
italian sausage
cooked, drained |
|
| 2 | cans |
pasta sauce
tomato and basil flavor |
* |
| 946 | ml |
mozzarella cheese
shredded |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
Preheat oven to 350℉ (180℃).
Cook lasagna noodles as package directs.
In bowl, combine ricotta, Parmesan cheese and eggs; mix well.
On bottom of 15x9 inch greased baking dish , spread ½ cup pasta sauce. Top with half each of the lasagna noodles, ricotta cheese mixture, sausage, pasta sauce and mozzarella. Repeat layering. Top with parsley.
Cover; bake 1 hour or until hot and bubbly.
Uncover; let stand 15 minutes before serving.
Refrigerate leftovers.
