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Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Yield: Serves: 8
• 5 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1 lb. mild Italian sausage*
• 1 cup chopped onion
• 1 jar (24 to 28 oz.) tomato-basil spaghetti sauce
• 1 medium tomato, chopped
• 1/2 cup dry red wine or beef broth
• 2 cups (15 oz.) Sargento® Ricotta Cheese
• 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 6 no-boil lasagna noodles
• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided

Directions

1. Cook sausage with onion in a large skillet over medium heat until meat is no longer pink; drain. Add sauce, tomato and wine; bring to a boil over high heat. Reduce heat; simmer 5 minutes, stirring occasionally.
2. In a medium bowl, combine Ricotta and Parmesan cheeses; mix well.
3. Spoon 1-1/2 cups meat sauce onto bottom of 13x9-inch baking pan or dish. Layer 3 noodles, half of the Ricotta mixture, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Repeat layering. Top with all of remaining meat sauce.
4. Cover with foil. Bake in a preheated 375°F oven 40 minutes. Uncover; top with remaining 1 cup Italian Pasta Cheese. Continue baking 10 minutes or until bubbly. Let stand 5 minutes before serving.

Helpful Tips

• * Use bulk ground Italian sausage or remove casings from Italian link sausage.