1 box (9 oz) lasagne, uncooked (recommended: Barilla)
1 egg
15 oz ricotta cheese
4 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 lb mild Italian sausage
~18 oz marinara sauce
Remove sausage from casing and cook over medium heat until no longer pink. Drain and crumble.
Preheat oven to 375. In a medium bowl combine egg, ricotta, parmesan and 2 c mozzarella. Lightly coat a 9x13x3 baking dish with cooking spray. Spread 1 c sauce on bottom of dish.
First layer in order: 4 sheets pasta, 1/3 of ricotta mixture, half of sausage, 1 c mozzarella and 1 c sauce.
Second layer: 4 sheets pasta, 1/3 of ricotta mixture and 1 and 1/2 c sauce.
Third layer: 4 sheets pasta, remaining ricotta mixture and sausage and 1 c sauce.
Fourth layer: 4 sheets pasta, remaining sauce and mozzarella.
Cover dish with foil and bake 50 to 60 minutes or until bubbly. Remove foil and cook an additional 5 minutes until cheese is melted. Let stand 15 minutes before cutting. Serves 16.
I had no idea you could do this without cooking the pasta! Very cool!
ReplyDeletethis recipe was so easy and SOOO good! I think the trick is covering it with foil, that might steam the noodles more. Besides the time saver with not preboiling, another advantage is the sauce is less watery because the pasta absorbs the excess water while baking. I suppose it's like eating leftover pasta the day after you make it, it's always better... Delicious! ;)
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