Lasagna

By [e-mail]

Ingredients

• 1 lb italian sausage
• 1 16 oz spaghetti, 8 oz marinara
• 1 1/2 cups water
• 1 container (15 oz ) ricotta or small curd cottage cheese
• 2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 9 pieces Lasagna, uncooked

Details

Servings 1
Adapted from americanbeauty.newworldpasta.com

Preparation

Step 1

Pre-heat oven to 350°F. In 2-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.