FOOL PROOF LASAGNA

FOOL PROOF LASAGNA


1lb. Italian sausage, casing removed
1 pt. ricotta cheese
1 egg, lightly beaten
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. garlic powder
½ tsp. dried oregano
8 oz. shredded mozzarella cheese, divided
1 (16-oz.) jar spaghetti sauce
12 no-boil lasagna noodles
¾ cup grated Parmesan cheese

Preheat oven to 360^.

In a medium skillet over medium heat, cook the sausage until brown and juices run clear. Drain and set aside.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well and set aside.

Coat the bottom of a 9x13-inch-baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage and a layer of the spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.

Bake in preheated oven 30 minutes. Remove foil and bake 15 minutes more, until golden and bubbly.

Yield: 8 servings.