4090 Cal (8x 512 or 12x 340)

13 no-boil lasagna noodles
1 lb. sausage (Lincolnshire, Cumberland or mild Italian)
2 eggs, beaten
1/2 lb. frozen spinach, or 2 medium zucchini
15 oz. ricotta cheese
12 oz. mozzarella cheese
1 oz. Parmesan cheese
1 jar pasta or marinara sauce

  • Cook sausage and chop or crumble.
  • Beat eggs and fold in ricotta.
  • If using spinach, thaw, rinse and drain, then fold in to ricotta.
  • Coat bottom of 9x12” dish with sauce. Layer lasagna noodles, coat with ricotta mixture, then top with sausage and zucchini (if using zucchini).  Sprinkle with mozzarella.
  • Repeat layers until dish is full. Make sure all lasagna noodles are coated with sauce, and top with Parmesan cheese.
  • Cover dish with foil and bake at 375F for 30 minutes.
  • Remove foil and bake an additional 20-30 minutes.
  • Let stand 15 minutes before serving.

2014-12-26 19:01:34: Xmas 2014:

2 Tbsp. olive oil
1/2 onion
2 bell peppers
2 cloves garlic
2 jars pasta sauce
2 eggs

  • Sauté vegetables 5 minutes, then add pasta sauce and simmer for 1 hour.

2 eggs
15 oz. ricotta

  • Beat eggs and mix in ricotta.

16 oz. mozzarella cheese
4 oz. asiago cheese

  • Grate cheeses

1 lb. mild Italian chicken sausage

  • Grill sausage and thinly slice

9 lasagna noodles

  • Cover bottom of 9” x 12” pan with sauce.
  • Cover pan with lasagna noodles, coat with ricotta mixture, layer with sausage slices, sprinkle with mozzarella, and then with sauce.
  • Repeat in layers until pan is full.
  • Top with last layer of lasagna noodles, coat with sauce and sprinkle with asiago.

01/28/2023: vegetarian version:

  • 12 noodles in four layers, making 4-6 servings in a 8x8” pan
  • omitted sausage
  • sliced 2 zucchini in 1/8” slices and baked at 400°F 6-7 minutes per side
  • made 4 thinner layers
  • used 1 jar of pasta sauce, adding 3 cloves of minced, roasted garlic
  • this was very good, but the noodles were a little gummy because not quite enough moisture — would increase the amount of sauce next time