It has been so long since I updated my blog (might have something to do with the fact that I haven't cooked in weeks-no joke). My husband and I went on a great vacation to Cabo San Lucas, Mexico and I haven't felt up to cooking since we returned. Somehow I managed to get sick, but my husband was fine (I must not have drank enough beer!).
I am working evenings this week and on call, so I wanted to have something that my husband could heat up and eat before I got home. A nice big tray of lasagna fit perfectly. I used a recipe on the back of the Barilla no boil noodles.
1 9 oz package no boil Barilla lasagna noodles
15oz ricotta cheese (used part skim)
4 cups shredded mozzarella cheese (only used 3 cups)
1/2 cup grated Parmesan cheese (used Pecorino Romano)
1 lb Italian sausage
2 jars spaghetti sauce
Preheat oven to 375 degrees.
Spray 9x13 baking pan with cooking spray.
In medium bowl mix eggs, ricotta, Romano, and 1 cup mozzarella cheese.
Brown sausage in skillet until cooked through, and drain any excess grease.
Spread 1 cup of pasta sauce in pan.
Layer 4 uncooked pasta sheets (overlapping if needed), 1/3 ricotta mixture, half of meat, 1 cup mozzarella, and 1 cup sauce.
Layer 4 sheets pasta, 1/3 ricotta mixture, and 1 & 1/2 cup sauce.
Layer 4 more sheets, the remaining ricotta, the remaining meat, and 1 cup of sauce.
Layer 4 more sheets, the remaining sauce, and 1 cup mozzarella.
Cover with foil and bake for 55 minutes.
Remove foil and bake for 10 more minutes.
Let stand 15 minutes before cutting.