Lasagna anyone??
I prefer to use the oven ready lasagna noodles. The ingredients I used are
2 1lb rolls of Bob Evan’s Italian sausage
1 Box of oven ready lasagna noodles
1 8oz bag of Italian shredded cheese
1/2 8oz bag of shredded Parmesan cheese
1/2 8oz bag of shredded private selection variety cheese
2 jars of pasta sauce (your choice) I use chunky
1 15oz (small) container of ricotta cheese
1 15oz (small) container of cottage cheese
1 package of Lipton on Beefy onion mix
1 egg
Salt, pepper, garlic powder, onion powder to taste.
Cook both rolls of Italian sausage and add the Lipton beefy onion mix. While that’s cooking get a large bowl add each container of the ricotta cheese and the cottage cheese, crack the egg and add it to the mixture. Mix well. Add 3/4 of the bag of Italian Shredded Cheese add salt, pepper, garlic powder and onion powder to taste. Mix well. Set to the side. Once the sausage is done add 1 jar of sauce. Open the second jar and pour some in the bottom of the casserole dish you plan to use. Spread it around so the entire bottom is covered. From this point you layer like you would a lasagna. I like to make sure the ricotta mixture is in the middle. On my top layer I put the meat mixture and then cover with the cheese. Bake on 375 (350 if your oven is very hot).
*BAKING TIP
Use that second jar and pour a good amount of the extra sauce in the sides of the pan. COVER WITH FOIL FOR AT LEAST 35-40 minutes and take the foil off for the last 15 minutes. Let it set for about 15 minutes before you serve it.
If you’re like me and appreciate both convenience and flavor, using oven-ready lasagna noodles is a game-changer—no pre-boiling means less fuss and a quicker assembly. One thing I’ve learned over multiple attempts making this classic dish is that layering really defines the outcome. Make sure to evenly spread your ricotta and cottage cheese mixture in the middle—it adds that creamy texture that balances out the savory sausage. When it comes to seasoning, I find that garlic powder and onion powder really enhance the flavor without overpowering the sauce or cheese. Adding a pinch of salt and pepper is essential, but feel free to adjust according to your taste buds. I also experimented once by mixing fresh herbs like basil and oregano into the meat sauce, which gave my lasagna a brighter, fresher note. Using a chunky pasta sauce adds nice texture, but a smooth marinara sauce can also work well if you prefer less texture in your layers. My favorite tip is to pour some sauce at the bottom of the baking dish and on the sides after layering; this keeps the lasagna moist all around and prevents the noodles from drying out during baking. Covering the dish tightly with foil for most of the baking time locks in moisture, allowing all flavors to meld together perfectly. Removing the foil for the last 15 minutes gives the cheese topping a beautiful golden brown finish. Once baked, letting the lasagna rest is crucial—it helps the layers set, so your slices hold together beautifully when served. Lastly, I occasionally substitute part of the Italian shredded cheese mix with mozzarella for that extra melty pull, and I’ve even added crushed red pepper flakes to the meat mixture for a little heat. Enjoy creating this versatile, easy lasagna with your own tweaks to make it a family favorite!
