No need to cook these lasagna noodles ahead of time. To save even more time, prepare Lasagna up through Step #3, cover and refrigerate until ready to bake.
2 jars (24 oz.) Classico® Four Cheese Pasta Sauce
15 oz. ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1 lb. sweet or hot italian-style bulk sausage
8 uncooked lasagna noodles, divided
2 cups shredded Mozzarella cheese, divided
1 tbsp chopped fresh flat-leaf parsley
Preheat oven 350°F. Mix together ricotta cheese, Parmesan cheese and eggs in a medium bowl. Cover and set aside.
In a large skillet over medium high heat, brown sausage for 6 to 8 minutes, or until cooked through, stirring until small crumbles form.
Spread 1 cup of Pasta Sauce evenly over the bottom of 13x9 baking dish. Layer with 1/2 of lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of cooked sausage, 1/2 of remaining Pasta Sauce and 1/2 of mozzarella cheese. Repeat layers and sprinkle parsley on top.
Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake for additional 15 minutes, or until hot and bubbly. Allow to rest for 5 to 10 minutes before serving.