1 pound shredded part-skim Mozzarella cheese
1 package (8 oz.) oven ready lasagna
Prepare sauce and filling according to directions below. Preheat oven to 3500 F.
Spread 3/4 cup sauce over bottom of 9×13 baking dish. Arrange 3 uncooked lasagna noodles over sauce; spread 1/3 the filling over pasta; spread approximately 1 1/2 cups sauce over filling; sprinkle with 1 cup Mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella cheese. Cover with foil and bake 30 minutes; remove foil and continue to bake 15 minutes longer or until hot and bubbly in center. Let stand 5 minutes before cutting.
NOTE: Lasagna may be prepared a day in advanced and refrigerated. Cover with plastic wrap while in refrigerator; replace plastic wrap with foil to bake. Lasagna will take 15-20 minutes longer to bake, if refrigerated.
1 pound Italian sausage
1 clove garlic, minced
1 teaspoon salt
1 tablespoon dried basil leaves
2 cans (28 oz. ea.) crushed tomatoes with puree
Remove casing from Italian sausage, if needed, and brown slowly until cooked through; drain excess fat; add garlic, 1 teaspoon salt, and crushed tomatoes. Cover and simmer for 30 minutes, stirring occasionally. If needed, thin sauce to desired consistency with a little water.
1 carton (15 oz.) part skim Ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon black pepper
Combine Ricotta cheese, Parmesan cheese, dried parsley, 1 teaspoon salt, and black pepper; mix.