Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 3 teaspoons dried basil
- 3/4 teaspoon pepper, divided
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 carton (15 ounces) whole-milk ricotta cheese
- 1-1/2 cups grated Parmesan cheese, divided
- 12 no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
Reviews
This lasagna taste like it sat overnight! I've made this numerous times. Excellent!! I added a small can of fire roasted tomatoes and double the ricotta and added 2 eggs instead of one Yummy
I think the secret to a firm lasagna is to prepare with dry noodles (cook, but lay on paper towel to get the water off) and your sauce must be thick! Cook, 1/2 way, let it set in fridge and heat and serve the next day,
I'm not going to lie. I picked this recipe because of the picture??. I made no changes. The consistency and flavor were a perfect blend. Not too tomato-y and no overbearing ricotta taste as in some other recipes I have tried. My teen who is a very picky eater loved it! I believe he used the word "killer". Score!
This lasagna was amazing!! I wanted a combination of sausage and ground beef and I like it meatier, so I cooked up about 1 ? of each, combined them and froze half for next time I want to make a meat sauce. The only other change I made was adding Italian seasoning and some parmesan to the sauce. The no bake noodles are a big time saver. This dish is definitely a keeper!