Ingredientsservings 504 cals
- Pan-fry or broil sausage according to package directions. Cut sausage in half lengthwise; cut into 1/4-inch slices. In a large skillet, combine the sausage, spaghetti sauce and water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
- In a bowl, combine the ricotta cheese, egg, parsley and oregano.
- Spread one third of the sauce mixture over the bottom of a greased 13-inch x 9-inch baking dish. Layer with half of the noodles and half the ricotta cheese mixture. Sprinkle with half the mozzarella cheese. Top with a third of the sauce. Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with the remaining sauce. Sprinkle with Parmesan cheese and black olives if desired. Cover and refrigerate for at least 8 hours or overnight.
- Remove lasagna from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350 degrees F for about 1 hour or until noodles are tender and sauce is bubbly. Let stand 5-10 minutes before serving.
Per Serving: 504 calories; 28.9 g fat; 29.9 g carbohydrates; 31 g protein; 103 mg cholesterol; 1170 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'm giving it a 4. It gets a 5 star for the simplicity of it, but taste wise it's on a 3. The spaghetti sauce I used was Bertolli fire roasted cabernet sauvignon, and it gave it some flavour, ...
Scaled this down to half a recipe, used fresh oregano and parsley which I had on hand, and my own marinara sauce (which is always in the freezer). I wanted to eat it the day it was prepared, so...
We all thoroughly enjoyed this. The sausage was a bit overwhelming but that was my only issue with it. Next time we'll use 1/2 sausage and 1/2 beef. We also used Johnsonville ground sausage inst...
When I sauteed the sausage, I threw in a chopped onion and a good amount fresh minced garlic. I also added italian seasoning to the sauce. I chose to use "trim" cottage cheese instead of ricotta...