Barilla. Instead of using sliced mozzarella cheese, I used shredded. I also used ground beef instead of sausage.
My favorite types of lasagna are chicken and seafood. I haven't made either in quite awhile so I think I may have to pull out my recipes and make them. We thought this recipe was great and my husband said he would definitely eat this again. I thought it was so easy that I will make it when I'm craving lasagna and don't have the time to make it totally from scratch.
Adapted from a Pillsbury Recipe from Casseroles & Slow Cooker Cookbook Magazine
1 lb mild bulk Italian pork sausage or ground beef
1 jar (26 to 28 oz) tomato pasta sauce
1 cup water
1 container (15 oz) ricotta cheese
2 tablespoons chopped fresh chives
1/2 teaspoon dried oregano leaves
8 oz uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
2 tablespoons grated Parmesan cheese
In a 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.
In medium bowl, mix ricotta cheese, chives, oregano and egg.
In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1-1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1-1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
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