Yield: 15 servings
Measure | Ingredient |
---|---|
1 pack | Creamette Lasagna, uncooked |
1 can | Ricotta cheese |
½ cup | Grated Parmesan cheese |
2 \N | Eggs |
1 pounds | Bulk Italian sausage, cooked and drained |
2 cans | Classico Di Napoli (Tomato & Basil) Pasta Sauce |
4 cups | Shredded mozzarella cheese |
\N \N | Chopped parsley |
Preheat oven to 350'F. Cook lasagna noodles as package directs. In bowl, combine ricotta, Parmesan cheese and eggs; mix well. On bottom of 15x9" 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.