Nothing warms the soul more than comfort food. And this Easy Lasagna is at the top of my comfort food list!
We all make resolutions to eat a little healthier every January, don’t we? But with the deep freeze that has been happening here lately, eating a salad for dinner just isn’t appealing. Don’t get me wrong; I LOVE salads for dinner, but when I have 3 layers of clothes plus a space heater just to keep me from shivering, a salad just isn’t going to cut it.
Cold weather like this calls for comfort food. And that’s when it is time to break out the lasagna. Easy Lasagna, to be specific. The layers of gooey cheese (3! just like the layers I’m wearing) combined with red sauce and Italian Sausage all work together to make the cold seem a little more tolerable.
Sometimes lasagna can be putzy to put together, but with this easy version you don’t need to boil the noodles ahead of time (WIN), so it can be put together in a flash. I used my favorite red sauce as another time saver and find that slices of cheese are so much easier to layer than shredded cheese. The hardest part about this easy lasagna? Waiting for it to be done.
So winter and wind chill? Game on. I am armed and ready for you with lasagna in the oven. Just please be polite and don’t stick around too long, ok?
Easy Lasagna
Ingredients
- 1 pound Mild Italian Sausage, browned and drained
- 9 lasagna Noodles
- 48 ounces Marinara Sauce
- 1 (15-ounce) carton whole milk ricotta
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 12 slices Mozzarella cheese
- 6 slices Provolone cheese
- 3 tablespoon grated Parmesan cheese
- 8 mini slices pepperoni
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine ricotta, egg, oregano and basil. Set aside.
- Place 1 cup sauce in the bottom of a 9 x 13 lasagna pan.
- Place 3 lasagna noodles on top of sauce. Continue layering with 1/3 of the ricotta mixture, 1/3 of the Italian Sausage and top with 6 slices of Mozzarella cheese. Cover with 1/3 of remaining sauce (about 1 1/2 cups).
- Repeat layers using Provolone cheese instead of Mozzarella.
- Repeat layers one more time finishing with Mozzarella cheese.
- Sprinkle Parmesan cheese on top and place 8 pepperoni slices evenly out among pan to mark serving sizes.
- Cover with foil and bake for 30 minutes. Take foil off and bake for an additional 30 minutes or until cheese is melted, brown and bubbly. Remove from oven and allow lasagna to rest for 15 minutes before cutting.
Here are some other pastas for those cold winter nights!
![Pasta with Sausage, Mushrooms and White Wine Cream Sauce]](https://www.garnishwithlemon.com/wp-content/uploads/2013/09/Pasta-with-Sausage-Mushrooms-and-White-Wine-Cream-Sauce-2-of-2-241x300.jpg)
Pasta with Sausage, Mushrooms and White Wine Cream Sauce
Fettuccine with Seared Tomatoes, Spinach and Burrata
A question only– the recipe did not specify regular lasagna or oven ready pasta sheets for easy lasagna.
I have used both kinds of noodle, but I generally use the DeCecco brand. Hope that helps!
I am confused ..are the noodles pre cooked or the “dry” noodles that bake as lasagna cooks?
Hi Patricia, Put the dry, uncooked noodles in the pan. They will cook as the lasagna bakes. Hope that helps, sorry for the confusion.
Yum! I love lasagne and your recipe is a little different from my traditional one. Can’t wait to try yours – it sounds amazing!
This looks and sounds amazing, Lisa! I love the idea of using sliced cheese. Pinning! 🙂
Thanks for the pin!
This lasagna is just the comfort food these chilly nights need!
Hi Lisa,
I am making this over the weekend. What is your favorite sauce to use? Do you make your own or buy store stuff. Any suggestions would be great!
Thanks
Sara
Hi Sara,
I either use Brianno’s red sauce from the deli in Eagan or I use Rao’s jarred sauce! You can make your own too, but that makes it a lot more work 🙂 Enjoy!
Thanks Lisa!!