1 jar (44 oz.) Classico® Four Cheese (Value Size) 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.
If desired, substitute Classico Four Cheese Pasta Sauce with Classico Tomato & Basil Pasta Sauce.
What our customers think
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100% of customers would recommend this product
My go to recipe
by Sherry Bankston
This recipe has been my go to recipe for several years now. I have made it for many occasions, from church socials to wedding rehearsal dinner and it is always s hit. Through the years, I have tweaked and added to the recipe to make it my own, but this is still the basic recipe that I follow.