1 Box of Lasagna noodles (you will only use a half of a box, about 9-11 pieces)
1 pkg. of Primo Sweet Italian Sausage (remove casing from sausage, and brown the meat crumble style)
48 oz or 2 jars of marinara sauce. (I used Bertolli Tomato and Basil)
1 container (15 oz) Ricotta Cheese (smooth and creamy Sorrento)
4 Cups or 16 oz Pkg Shredded Mozzarella Cheese (I used Sargento Mozzarella and Provolone)
1/2 Cup Parmesan Cheese
2 eggs lightly beaten
2 tsp. garlic powder
2 tsp. sugar
Preheat oven to 375 F. Cook the Lasagna noodles according to the package instructions, drain and separate. In a large sauce pan, combine the browned sausage, 2 tsp. sugar, 1 tsp. garlic powder, and one and a half jars of the sauce, simmer for about 5 minutes.
In a large bowl combine the ricotta cheese, and about 3 to 3 and a half cups of the shredded cheese, Parmesan cheese, 1 tsp. garlic powder, and the eggs. Lightly spray the bottom of a 13 x 9 baking pan with cooking spray. Spread the remaining 1/2 jar of marinara sauce over the bottom of the baking dish. Place three or four lasagna noodles over the bottom, slightly overlapping if necessary. Spread half of the cheese mixture over the lasagna noodles and then cover with half of the meat sauce. Add another layer of lasagna noodles and repeat with the remaining cheese and then meat sauce. Add the final layer of lasagna noodles and sprinkle any remaining sauce over the noodles. Cover the entire dish with the remaining cheese. Cover the dish with aluminum foil and bake for 30 minutes. Uncover the foil and bake for an additional 10 minutes. Remove the dish from the oven and let it sit for 10 minutes. It is critical that you let it sit for 10 minutes otherwise you will be eating lasagna soup. Trust me.
Serves about 6 to 8
