1 9 oz box Barilla no boil lasagna noodles - 16 noodles
2 eggs beaten
15 oz ricotta cheese
4 c shredded mozzarella cheese
1/2 c parmesan cheese
1 lb ground turkey sausage browned and drained
48 oz can of organic diced tomatoes. You can use pasta sauce. It's just less runny if you use diced.
Eliminate meat and add eggplant or squash for vegetarian version.
Instructions
Heat oven to 375.
Combine beaten eggs, ricotta cheese, 2 cups of the
mozzarella cheese and the parmesan cheese.
In a 9X13 baking dish pour 1 cup diced tomatoes.
Place 1 layer of the no-boil lasagna noodles - 4 noodles. Layer
1/3 of the ricotta cheese mixture, 1/2 of the browned sausage,
1 cup of mozzarella cheese and 1 cup of diced tomatoes.
Next layer 4 pieces of noodle, 1/3 cup ricotta cheese mixture
and 1 1/2 cup diced tomatoes.
Next layer 4 pieces of noodles, remaining 1/3 cup ricotta
cheese mixture, rest of the browned sausage, and 1 cup of
diced tomatoes.
Top layer - 4 pieces noodles, remaining sauce and remaining
mozzarella cheese.
Bake covered with foil 50-60 minutes. Uncover and bake 5
more minutes.
Let stand 15 minutes before serving.
Originally Submitted
4/23/2016
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