I can’t believe I’ve made it this long without posting a lasagna! Well, I can since it’s one of the few things I make without a recipe.
1 lb sausage, browned
1 jar (yes, jar, I know) spaghetti sauce, I prefer Barilla’s marinara
dry red wine
16 oz. ricotta
1 egg
1/2 c. freshly grated Parmesan (divided)
fresh chopped oregano & basil, if available
salt & pepper
1 lb mozzarella, shredded
1 lb Barilla no-boil lasagna noodles
You can use non-no-boil noodles, or other brands of no-boil, but I vastly prefer Barilla.
Preheat oven to 350F, spray 9×13 baking pan with Pam.
Drain the sausage, add the spaghetti sauce, and simmer for 5-10 minutes. Add a healthy splash of wine and simmer for another five minutes. Set aside.
Combine ricotta, egg, half the parmesan, herbs, salt, and pepper.
Combine mozzarella & remaining parmesan.
Ladle a half cup of sauce into the pan, top with three noodles.
Top the noodles with half the ricotta mixture, 1/3 the sauce, and 1/3 the cheeses. Top with three more noodles, then repeat the last layer. Top with three more noodles, the remaining sauce, and the remaining cheese. Be sure the noodles are completely covered with sauce or you’ll have unpleasantly crispy edges.
Cover tightly with tin foil and bake for 45 minutes. Remove the foil and bake for another ten minutes to brown. Let sit for ten minutes, and enjoy! We like it with garlic bread, red wine, and a salad.