EASY Lagagna

Serves 4-6

Easy Lasagna
 
 

Ingredients

  • 2 -24 oz (or larger) jars of your favorite red pasta sauce

  • 1 lb Italian sausage

  • 1 medium onion

  • 2 -15 oz ricotta cheese

  • 2 eggs

  • 2 c shredded mozzarella

  • 1 c grated parmesan

  • 2 c fresh baby spinach leaves (optional)

  • 12 lasagna noodles

Directions

Preheat oven to 375°. In a large pan, brown the Italian sausage and crumble to small pieces. Add onion and cook 3-5 minutes longer. Add red pasta sauce and simmer 10 minutes to blend flavors.

Cook lasagna noodles according to package directions, or use uncooked noodles and a longer baking time.

In a large mixing bowl add ricotta cheese, eggs, mozzarella and ¾ c parmesan. Stir.

Spread ¾ c pasta sauce mixture in the bottom of a 9 x 13 pan. Arrange 3 noodles in the sauce. Spread 1 ¾ cups sauce over the noodles. Drop the cheese mixture by teaspoon onto the sauce, using about 1/3 of cheese (around 2 cups per layer). Repeat for 2nd layer, and add spinach to the layer if using. Repeat noodles sauce and cheese for 3rd layer. Add 3 noodles and remaining sauce. Sprinkle ¼ parmesan on top.

Cover with foil and bake 55 minutes, removing foil after 40 minutes to brown top cheese. If using uncooked noodles, increase cooking time to 1 hour and 10 minutes, removing foil after 1 hour. Serve with Bristol Valley Vineyards Leon Millot Estate.