La Tisha Wammack
1 Jar spaghetti sauce
1 lb Italian sasuage
1-2 Packages of no boil lasagna noodles
3 C mozzarella cheese
2 C graded parmesan cheese
1 large container of ricotta cheese
In a large bowl combine ricotta cheese, eggs, 1 C of mozzarella cheese, 1 C of parmesan cheese and a generous dash of basil.
In a greased 9x13 pan place a small amount of sauce. Place a layer of noodles, then about 1/3 of the ricotta cheese mixture, 1/3 of the sauce, 1/3 of the meat and some mozzarella cheese. Repeat twice. On the top place a set of noodles, some more sauce and a final layer of mozzarella cheese and then sprinkle the remaining parmesan cheese on top.
Cover with foil and bake at 375° for 50-60 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is all melted and slightly brown on top. Let sit for about 15 minutes, serve and enjoy.
This recipe is great to make a little extra and make a second lasagna to freeze and have at a later date. If you are cooking it from frozen it will take between 1 ½ and 2 hours to cook.