• 9 oz. Lasagna noodles, uncooked
  • 2 eggs, beaten
  • 15 oz. Ricotta Cheese
  • ½ cup Grated Parmesan Cheese
  • 4 cups Shredded Mozzarella Cheese
  • 2 27 oz. jars tomato pasta sauce
  • 1 lb Italian Sausage


Cook the Italian sausage, crumble and drain well.

In a bowl mix eggs, ricotta, Parmesan and 2 cups of mozzarella. Spread 1 cup of sauce on bottom of 9“ x 13” pan(sprayed with pam). Layer 4 uncooked noodles, ⅓ of the ricotta mixture, half of browned sausage, 1 cup mozzarella and 1 cup sauce.

Layer 4 uncooked noodles, ⅓ of ricotta mixture and 1½ cup sauce.

Layer 4 uncooked noodles, the remaining ricotta mixture and browned meat and 1 cup of sauce.

Layer 4 uncooked noodles, remaining sauce and remaining 1 cup mozzarella.

Cover with foil. Bake 1 hour at 350°, until bubbly. Uncover and cook 10 minutes longer until cheese is melted. Let stand 15 minutes before cutting.


For best results, slightly overlap lasagna sheets and spread fillings to edges to seal in and cook lasagna during baking. You can assemble and refrigerate this before cooking, but it will need an extra 30 minutes cooking time.

Baked Goods, Pasta
MacGourmet downloadNo-Boil Lasagna. To import, drag image to your MacGourmet recipe box.