Ingredients:
1 package (8 ounces) lasagna noodles, prepared according to package directions
8 ounces mild Italian sausage
1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
2 cans (6 ounces each) Italian tomato paste
1 cup water
2 MAGGI Beef Flavor Bouillon Cubes
1/2 teaspoon crushed dried basil
1 container (15 ounces) ricotta cheese
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
1 large egg
3 cups (12 ounces) shredded mozzarella cheese, divided
Directions:
PREHEAT oven to 350° F.
CRUMBLE sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.
LAYER in one 13 x 9-inch or two 8- or 9-inch-square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.
BAKE for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.
FOR FREEZE AHEAD:
PREPARE and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
PREHEAT oven to 350° F.
BAKE for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
80 minutes
Total Time:
100 minutes
Servings: 8
In this recipe:
